Cookies with Walnuts and Hazelnuts

Name: Cookies with Walnuts and Hazelnuts
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: Walnuts ¾ cup; Hazelnuts ¾ cup; Sugar 1 cup; Egg whites ½ cup; Fine salt 1 pinch; Vanilla bean 1

it de fr es br

510

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 510
Carbohydrates g 54.2
of which sugars g 53.6
Protein g 9.2
Fats g 28.5
of which saturated fat g 2.09
Fiber g 2.9
Sodium mg 344

Difficulty: Easy
Prep time: 15 min
Cook time: 2 h
Serving: 4
Cost: Average

PRESENTATION

Tender nutty goodness defines every bite of these walnut hazelnut cookies, giving any gathering a cozy, inviting feel with their sweet and satisfying crunch. The classic combination of bold walnuts and delicate hazelnuts brings a nutty flavor that's hard to resist—seriously, people always notice that rich aroma and the pretty, golden outside. Great for folks searching for a gluten-free cookie that actually tastes amazing, these cookies work well for family parties, casual weekends, or even just snack time after school since their sweetness and slightly crisp texture really make you want another. You’ll often see smiles at the table when a good cookie platter is loaded with these—they look festive with that dusting of powdered sugar, and the crunch means everyone knows they’re something special. Whether on a tray next to coffee or as part of a weekend treat, these walnut hazelnut cookies fit almost any moment.

Those craving a familiar favorite will often think of Italian wedding cookies, and these can actually hold their own at any celebration—or you might spot them stacked up as crescent cookies at a bake sale or family gathering. The moist interior keeps things interesting, while their classic nutty flavor stays front and center no matter how you enjoy them. These cookies give busy families a reliable treat (seriously easy to love for picky eaters), and their look—little rounds or crescents with a powdered sugar finish—always seems fancy without being too much. Works as a quick snack or elegant option for dessert platters, plus, you can even switch it up by tossing in some toasted nuts for more crunch. Kids reach for these as much as grown-ups (honestly, they just go fast)…that’s the beauty of a cookie that covers everything: gluten-free cookie, good flavor, classic family taste, and a texture that’s both chewy and crisp. For anyone after a simple dessert that everyone can eat, these walnut hazelnut cookies hit the mark every single time.

How to prepare Cookies with Walnuts and Hazelnuts

To make the cookies with walnuts and hazelnuts, place the walnuts 1 and shelled hazelnuts 2 in a blade-equipped mixer, and finely chop them 3.

Then sift the obtained powders with a sieve 4 into a bowl. In the bowl of a stand mixer fitted with the whisk attachment, pour the egg whites 5, a pinch of salt, turn on the mixer, and add the sugar gradually, one tablespoon at a time 6.

Meanwhile, take the vanilla bean, cut it lengthwise with a knife, and extract the seeds 7 to add to the egg white and sugar mixture 8. Beat until very stiff and when the mixture is glossy and foamy 9

turn off the mixer and fold in the walnut and hazelnut flour, one tablespoon at a time 10, stirring gently to avoid deflating the egg whites. Once the walnut and hazelnut flour is well combined 11, transfer it to a pastry bag with a plain tip 12,

butter a baking sheet and place a sheet of parchment paper on top, then pipe small mounds, about 1.5 inches in diameter and about 1.2 inches in height, spaced at least 1 inch apart from each other (13-14). Bake the cookies in a preheated static oven at 212°F for 2 hours (or in a fan-assisted oven at 176°F for 1 hour and 20 minutes). Once baked, remove the cookies with walnuts and hazelnuts from the oven and let them cool before enjoying them 15.

Storage

Store the cookies with walnuts and hazelnuts in a tin box or a glass jar for 5 days. If well protected from air, for example in an airtight food bag, they can be stored even longer.

Tip

If desired, you can replace the walnuts and hazelnuts with other chopped nuts like almonds (keeping the same quantities as the recipe), or you can place a round or broken wafer under the cookie dough before baking.

For the translation of some texts, artificial intelligence tools may have been used.