Pizzicotti Alle Noci Recipe

• portions: makes about 12-15 cookie
• temps total: 13 minutes

Ingrédients

200 g walnuts, ground (about 2 cups)

120 g sugar (½ cup + 2 tbsp)

1 egg white (medium egg)

1 pinch of salt

powdered sugar for coating

Instructions

Preheat the oven to 170 °C / 340 °F (top/bottom heat) and line a baking sheet with parchment paper.

Grind the walnuts in a food processor until you get a soft, slightly grainy texture – not too fine.

In a bowl, lightly whisk the egg white with a pinch of salt until frothy (not stiff).

Add the sugar and mix briefly. Then fold in the ground walnuts until a soft, slightly sticky dough forms.

Shape small balls (about 25 - 30 g each / 1 tbsp of dough) with your hands. Roll each ball generously in powdered sugar.

Place on the baking tray and gently pinch the tops with your fingers to create the traditional “pizzicotti” shape.

Bake for 12–15 minutes, until the edges are set but the centers remain soft.

Let cool completely on the tray – they will firm up slightly as they cool.

Crisp, soft, and full of toasted walnut aroma – a timeless Italian classic that melts in your mouth. 🥰