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    Home » Recipes » Cookies

    Italian Walnut Cookies (Dolci di Noci)

    Published: Apr 16, 2021 · Modified: Sep 3, 2022 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    One more classic cookie from South Italy.  This one with just three ingredients!  Italian Walnut Cookies (locally known as Dolci di Noci) are deliciously addictive and quick to prepare.  Plus, they’re excellent with coffee or tea.  Enjoy!

    An overhead shot of a basket of Italian Walnut Cookies, served with an espresso.

    Other than brutti ma buoni, this is the only cookie recipe with the least number of ingredients — and no beating of egg whites needed because you use the entire egg.

    But it doesn’t mean that these Italian walnut cookies from the region of Basilicata are not light.  They are!  That’s why it’s hard to stop at just one cookie. 🙂

    They’re crunchy on the outside and moist on the inside — and you get the flavor of walnuts in every bite, not an overload of sugar.

    Try it and judge for yourself!

    IF YOU WANT MORE AUTHENTIC SOUTH ITALIAN COOKIES, THEN YOU WILL LIKE THESE POSTS!

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    Ingredients

    An image showing all the ingredients you need to make dolci di noci at home.
    • Sugar – regular white sugar is excellent for this Italian walnut cookies recipe.
    • Egg – at room temperature and beaten.
    • Powdered sugar – totally optional since you only use it for serving.
    • Walnuts – this is a bit tricky to measure by cups, especially if they’re all in halves.  

    So, if you have a weighing scale, I strongly suggest you use that to measure the walnuts instead of cups.

    Freshly-baked dolci di noci on a cooling rack, with powdered sugar next to it.

    Preparation

    Preheat the oven to 200°C (375°F) and line your baking tray with a baking sheet.  Set aside.

    Start by combining walnuts and sugar in a food processor (photo 1).

    Pulse until you get a finer texture, then transfer it into a medium-sized bowl.

    First part of the latest (Sep22) collage of images for making Italian Walnut Cookies at home.

    Add egg (photo 2).

    Combine evenly, then transfer the mixture on a flat surface and use your hands to start forming a dough.

    Form it into a ball or disc (photo 3).

    Second part of the latest collage (Sep22) to prepare easy walnut cookis at home.

    Divide the dough into four equal portions (photo 4).

    Form each portion into a log of about 9-inches long, then use your hands to flatten the top to approximately 1-inch width.

    Cut it into six Italian walnut cookies, measuring 1 & 1/2-inch for each cookie (photo 5).

    Last part of the latest (Sep22) collage of images for preparing dolci di noci.

    Place walnut cookies on the prepared baking tray, keeping some space in between (photo 6).

    Place the tray in the middle of the oven for eleven to thirteen minutes.

    Take cookies out of the oven and let them cool for a few minutes.

    Serve your dolci di noci, with some powdered sugar, if preferred.

    A closer shot of Italian Walnut Cookies on a basket, dusted with powdered sugar.

    Helpful tips

    • Make sure you are using good walnuts and they don’t taste rancid (which happens when they are not stored properly or when the walnuts are old).  

    The taste will definitely ruin the ground walnut cookies.

    • There is no need to rest the dough because there is no flour in there.  You can start shaping the cookies right away.
    • If you are more comfortable using a rolling pin, use that in flattening the dough instead of turning it into a log.  

    The dough is a bit sticky, though, and you might need to roll it between two baking sheets or flour your rolling pin generously.

    A closer shot of a half eaten walnut cookie, highlighting the texture of the inside of the cookie.

    FAQ

    How long can I store these?

    Keep them in an airtight container, and they will be good for up to two weeks.

    So don’t even wait for the weekend.  Give dolci di noci a try today, and let me know what you think in the comment section below! 🙂

    Text for Roundup Sections
    • Latest (Oct22) feature image for Authentic Italian Cookie Recipes post.
    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.

    📖 Recipe

    An overhead shot of a basket of Italian Walnut Cookies, served with an espresso.

    Italian Walnut Cookies Recipe (Dolci di Noci)

    You only need three ingredients to prepare this traditional cookie from Basilicata, a region in South Italy. Known locally as Dolci di Noci, these cookies are crunchy on the outside and moist on the inside. Enjoy these Italian walnut cookies for snacks or light dessert!
    5 from 2 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 12 minutes minutes
    Servings: 24
    Calories: 107kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Food Processor
    • Dough Cutter
    • Rectangular Baking Tray
    • Baking Paper

    Ingredients

    • 2 & 3/4 cups walnuts, (285 grams)
    • 1/2 cup sugar
    • 1 medium egg, room temperature
    • 1 tsp powdered sugar, for serving (optional)

    Instructions

    Preparing equipment:

    • Preheat oven to 200°C (375°F).
    • Line your baking tray with a baking sheet and set aside.

    Preparing dough:

    • Combine walnuts and sugar in a food processor, and pulse until you get a finer texture.
    • Transfer into a bowl and add beaten egg.
    • Mix and combine everything evenly.
    • Transfer the mixture to a flat surface and use your hands to start forming a dough.
    • Form it into a ball (or disc) and divide it into four equal portions.

    Forming & baking ground walnut cookies:

    • Create a log of about 9-inches long for each portion, then use your hands to flatten the top to about 1-inch width.
    • Cut it into six walnut cookies, measuring 1 & 1/2-inch for each cookie.
    • Place cookie on the prepared baking tray — make sure you keep a space in between.
    • Place the tray in the middle of the oven for about 11 to 13 minutes.
    • Take the cookies out and set them aside to cool.
    • Serve your cookies with a dusting of powdered sugar, if desired.

    Notes

    • Cook’s Tip #1:  Make sure you are using good walnuts, and they don’t taste rancid (which happens when they are not stored properly or when they are old).  The taste will definitely ruin the ground walnut cookies.
    • Cook’s Tip #2:  There is no need to rest the dough because there is no flour in there.  You can start shaping the cookies right away.
    • Cook’s Tip #3:  If you are more comfortable using a rolling pin, use that in flattening the dough instead of turning it into a log.  The dough is a bit sticky, though, and you might need to roll it between two baking sheets or flour your rolling pin generously.

    Nutrition

    Calories: 107kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 3mg | Potassium: 62mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. Jeanné -Marie Morson

      January 27, 2024 at 7:25 pm

      5 stars
      Amazing taste, texture and so very easy! 👏🏼 This recipe now has a command performance with every family gathering. Thanks for sharing🌹

      Reply
      • Neriz

        January 28, 2024 at 10:43 pm

        You’re welcome Jeanné-Marie! Absolutely happy to hear that. 🙂

        Reply
    5 from 2 votes (1 rating without comment)

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