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Ingredients
- 4yolks of extra large eggs
- 8tablespoons granulated sugar
- 3½cups coarsely chopped walnuts
- Grated rind of 1 lemon (optional)
Nutritional analysis per serving (40 servings)
85 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees.
- Step 2
Beat egg yolks with sugar until very thick and almost white.
- Step 3
Mix chopped walnuts and lemon rind into yolk mixture.
- Step 4
Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.
- Step 5
Bake for about 10 minutes or until cookies are dry and firm.
- Step 6
Remove from sheet when cool.
Private Notes
Comments
really easy and quick. I had some shredded coconut in the pantry and pressed it into the top of each cookie before baking. terrific.
I substitute pecans and use whole eggs. So simple and a crowd pleaser!!
I made these and I was unimpressed, not a lot of flavor. I think the recipe has some errors, maybe from being transcribed from a larger recipe. The yield says 40 cookies, perhaps if you use a teaspoon of batter you will get 40 dime sized cookies. I got a dozen using a scant 2 oz scoop. I would recommend toasting the nuts first and then chopping rather fine since there isn't any flour in the recipe.
Not much flavor, even with lemon rind. Needs 11-12 minutes to bake till dry.