These Italian walnut cookies are naturally gluten-free and dairy-free, and made with only 3 simple ingredients. Best part? They’re ready in 20 minutes!
These Italian walnut cookies are similar to amaretti, featuring a light, crumbly texture that's crispy on the outside and soft on the inside.
They have crunchy crust that burst with the delicious flavor of toasted walnuts and a soft melt in your mouth centre.
Plus, they’re super easy to make with just three simple ingredients!
These Italian cookies with walnuts make a fantastic last-minute dessert for a crowd, and pair wonderfully with a creamy Italian hot chocolate, coffee or tea.
They would also make a wonderful homemade Christmas gift idea!
And if you love Italian Christmas cookies, check out these chocolate almond cookies, these cake-like ricotta cookies, these classic Italian butter cookies, and my favorite anginetti cookies, they're all SO perfect for gifting!
Ingredients
This Italian walnut cookie recipe is the perfect example that you don’t need a long list of ingredients to whip up a delicious Italian dessert!
All you need to make them is three ingredients:
- Eggs: You'll need two medium-large egg whites.
- Walnuts: It's optional, but to bring out their delicious nutty aroma, I recommend roasting the walnuts before using them in this cookie recipe.
- Sugar: Use powdered sugar for this recipe. Super fine raw cane sugar will also work great in this recipe.
- Orange: It's optional, but for a vibrant citrusy note, I recommend adding 1 teaspoon of fresh orange zest.
VARIATIONS
- Chocolate: Add chocolate chips into the cookie dough, or drizzle melted dark chocolate over the cookies before serving.
- Sea salt caramel: Make a small indent on each cookie, add sea salt caramel, top with chopped walnuts, then bake the cookies - Delicious!
- Coffee: Add ½ teaspoon of instant coffee powder for a subtle coffee flavor.
- Vanilla: For a light vanilla note, add ½ teaspoon of pure vanilla extract into the cookie dough.
How to make Italian walnut cookies
This walnut cookies recipe is very straightforward and easy to make.
Here's a quick recipe overview with step-by-step pictures.
For the full printable recipe, scroll down to the end of the post.
STEP 1. Whisk the egg whites until slightly foamy.
STEP 2. Add ground walnuts, sugar and orange zest (optional) and mix until combined.
STEP 3. Use your hands to form small even balls; flatten them slightly with the palm of your hand, then top each cookie with walnuts (optional).
STEP 4. Bake for 12 minutes. The cookies should still feel quite soft when removed from the oven. Let them cool, sprinkle with powdered sugar and serve.
Baking tips
- For shaping the cookies, you can use a small ice cream scoop; this will help you create evenly-sized cookies.
- If the dough feels really sticky, add more ground walnuts, and dust your hands with powdered sugar before forming the cookie balls.
- Chill the cookie dough balls in the refrigerator for at least 30 minutes. This will help prevent the cookies from flattening or spreading during baking.
- Make sure to let them cool completely on a cooling rack to get that perfect crunchy and chewy texture!
Storage tips
Store the walnut cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to a week.
They also freeze super well! Store them in an airtight container, they will keep well in the freezer for up to 1 month.
Whenever needed, thaw them in the fridge overnight, dust with confectioner's sugar and serve.
More Italian cookie recipes you'll love
Looking for more traditional Italian cookie recipes to try? I absolutely recommend these classic pignoli cookies, these delicious Limoncello cookies, and my super popular Italian butter cookies.
Did you try this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
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Recipe
Italian Walnut Cookies
Ingredients
- 220 g walnuts, + extra for decoration
- 2 egg whites
- 60 g powdered sugar
- 1 teaspoon orange zest, optional
- 1 tablespoon powdered sugar, optional
Instructions
- Place the walnuts into a small food processor or mini food chopper and pulse until very finely ground and set aside until needed.
- In a large bowl, whisk the egg whites until lightly foamy.
- Add the powdered sugar, ground walnuts and orange zest (if using) and mix until completely combined into a smooth dough.
- Use your hands or an ice cream scoop to form small even balls. The mixture should be sticky but fairly firm, and the dough balls should hold their shape when placed on the baking tray. If the dough is very sticky, add extra ground walnuts, and dust your hands in powdered sugar, then form the cookie dough balls.
- Place the cookie balls on a baking sheet covered with parchment paper.
- Use your thumb or a teaspoon to slowly press an indent into the cookie. Top each cookie with half a walnut or chopped walnuts.
- Transfer the cookies to the refrigerator and refrigerate for at least 30 minutes.
- Preheat oven to 180°C/360°F and arrange the baking tray onto the middle shelf of the oven.
- Transfer the cookies to the oven and bake them for 12 minutes. The cookies should have a slightly crispy surface, and should still feel quite soft when removed from the oven.
- Transfer the Italian walnut cookies to a cooling rack and allow them to cool completely, then sprinkle them with powered sugar and serve.
Notes
- Please note that I use grams for all my baking recipes because they offer consistent results, however US cups measurement are provided.
- You can form the cookies with a small ice cream scoop. This will help you make evenly-sized cookies.
- If the dough is too dry, add 2 teaspoons of water or fresh orange juice.
- If the dough is very sticky, add extra ground walnuts (or almond flour), and dust your hands in powdered sugar before forming the cookie balls.
- Let the cookies cool completely on a cooling rack for the perfect crunchy and chewy texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Lindarose says
How long can they be stored please?
Andrea says
Hi Lindarose, store the walnut cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to a week. They also freeze super well 🙂
Vanda says
I just baked them and they’re my new favorite cookie! Next time I’ll try the caramel version, delicious!