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dolci di noci cookies
Food & Drink

Recipe: Dolci di Noci (Italian Walnut Cookies)

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This little Italian cookie recipe is magical! With just three ingredients, you’ll be whipping up a batch of crisp-on-the-outside, chewy-on-the-inside walnut cookies. We add these to catering cookie trays for the holidays. They are great with your morning coffee and ideal for gift-giving and cookie swaps, too.

YIELD: 32 cookies


2 1/2 cups walnut pieces
1 cup granulated sugar
1 large egg


  1. Preheat the oven to 375 degrees with a rack in the upper third of the oven. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine the walnuts and sugar in a food processor and make a fine meal of it–about the texture of sand.
  3. Transfer the walnut meal to a bowl. Make a well in the middle and add the egg. Use a fork to briefly whisk the egg. Then incorporate until all ingredients are well combined, finishing with your hands. The mix will be wet and a little sticky. Have fun!
  4. On a flat surface, divide the dough into quarters Then take one piece of dough and shape into a log about six inches long. Cut the bar into 3/4-inch lengths. You should have eight pieces. Spread the cookies onto a baking sheet, leaving about an inch between them. Lay them on their base–NOT a cut side. Repeat with remaining bars to make 32 cookies.
  5. Bake the cookies on the upper oven rack until they are golden all over, about 15 minutes. Let cool on the pan.
  6. Store leftover cookies in an airtight container for up to two weeks.




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