Before I devoured these all by myself I had the best intentions to send these to a friend. It never happened for obvious reasons, there wasn’t much to send. These don’t look like much but they are one of my favorite things to much on. These cookies would last- if you can manage it, (they never last more than a few days in my house!) for 2 weeks in an airtight container and are scrumptious with coffee or tea. They make a lovely gift. I solely use walnuts to make these but you can play with different nutty flavors, perhaps pecans would be nice as well, or combination of almonds and walnuts.
To make these cookies I use a ribbed loaf pan (from BakeDeco), it makes for a nicely shaped cookies, but you can also substitute for a classic loaf pan if you don’t have a ribbed one.
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| My mom sent me this white napkin with green crochet border. She finds the cutest stuff for my photos. |
Crunchy Egg White Walnut Cookies
5 egg whites
1 cup powdered sugar
1 1/4cup all purpose flour
1 cup walnuts
1tsp vanilla extract
pinch of salt
- Preheat oven 350F.
- Grease Rehrucken Moravian Loaf Pan/Ribbed Loaf Pan(from BakeDeco) or you can also use traditional loaf pan.
- Beat egg whites with pinch of salt until soft peaks are formed, gradually add powdered sugar and vanilla extract and beat until stiff and shiny peaks are formed.
- Sift in flour and fold it into the egg whites.
- Then fold in walnuts.
- Spoon the batter into a prepared cake pan.
- Bake for 45 minutes or until golden brown on the top.
- Once baked, wrap the cake still in the loaf pan in the aluminum foil(this will help to soften walnuts a little and will make it easier to cut bread into thin slices). Let rest wrapped in the foil for 4 hours or overnight.
- Unmold cake onto a work surface and using a sharp knife cut the loaf into thin slices.
- Spread the slices onto a baking sheet and baked at 300F, for about 15-20 minutes, until dry.
- Store in an airtight container.
- These are absolutely fantastic plain, or with coffee and tea.
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