Italian Walnut Cookies Recipe (Dolci di Noci)

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

5 from 2 votes

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!

Prep Time30

Cook Time12

Course: Snack

Cuisine: Italian

Servings:

Calories: 107kcal

Author: Neriz

Equipment

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.

Video

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