Cookies from Southern Italy
Oct 182013
 

Walnut cookies

 

This is the first recipe that I am sharing with you from my new cookbook “Southern Italian Desserts”.  It has become one of my favorite cookies and it couldn’t be more simple to make.  Can you think of any other cookie that has only three ingredients?  It is so good that anybody that has one wants more and more.

I discovered this simple cookie, called “Dolci di Noci” in Maratea, Basilicata.  This charming little town is right at the border of Calabria, about half an hour of where I grew up.  When I was a young child and we used to go to Maratea  I used to think that it was in Calabria as it was so close to us.

Back to the cookies, there are only three ingredients in this cookie: walnuts, sugar and one egg.  That’s it!   It takes just a few minutes to make them and in less than 30 minutes you can have a batch ready for your family and friends to enjoy.

ingredients

 

Combine the walnuts and sugar in a food processor and process to make a fine meal the texture of sand.

Ground walnuts

Transfer to a bowl. Make a well in the middle and add the egg.

Walnuts with egg

Use a fork to briefly whisk the egg,

Mixing walnuts with egg

then begin incorporating the nuts until everything is thoroughly combined, finishing the mixing with your hands. The dough will be quite moist and a little sticky.

Walnut mixture

Divide the dough into quarters. On a flat surface, shape one piece of the dough into a 6-inch log about 1 inch high, flattening the sides to make a bar about 1 inch on each side. Cut the bar into 3/4-inch segments to make eight pieces.

Roll to cut

 

Space the cookies evenly on the prepared baking sheet, standing upright (not on a cut side) with 1 inch of space all around for spreading.

Cut cookies before baking

Repeat with the remaining bars to make thirty-two cookies.  Bake the cookies on the upper oven rack for about 15 minutes, until they are golden all over. Let cool on the pan.

 

Baked cookies

Dolci di Noci (walnut cookies)

Ingredients

  • 2 1/2 cups (285 g) walnut halves or large pieces
  • 1 cup (200 g) sugar
  • 1 large egg

Preheat the oven to 375°F (190°C) with a rack in the upper third of the oven. Line a baking sheet with parchment paper or a silicone baking mat.

Combine the walnuts and sugar in a food processor and process to make a fine meal the texture of sand. Transfer to a bowl. Make a well in the middle and add the egg. Use a fork to briefly whisk the egg, then begin incorporating the nuts until everything is thoroughly combined, finishing the mixing with your hands. The dough will be quite moist and a little sticky.

Divide the dough into quarters. On a flat surface, shape one piece of the dough into a 6-inch log about 1 inch high, flattening the sides to make a bar about 1 inch on each side. Cut the bar into 3/4-inch segments to make eight pieces.

Space the cookies evenly on the prepared baking sheet, standing upright (not on a cut side) with 1 inch of space all around for spreading. Repeat with the remaining bars to make thirty-two cookies.

Bake the cookies on the upper oven rack for about 15 minutes, until they are golden all over. Let cool on the pan.

Makes 32 cookies

“Reprinted with permission from my cookbook “Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily, (Ten Speed Press, © 2013). This recipe can be found on page 151

http://cookingwithrosetta.com/simplest-cookie-dolci-di-noci-walnut-cookies/

  12 Responses to “The simplest cookie: Dolci di Noci (walnut cookies)”

  1.  

    Rosetta, these cookies are fabulous! These will not last long in our house – thanks for the preview!

  2.  

    These sound absolutely delicious, and I have already added walnuts to tomorrows shopping list :-)
    Thank you for taking the trouble to include metric measurements.

  3.  

    Rosetta, I’m so excited to have just received your new book!! I will definitely be trying these cookies!

  4.  

    […] Rosetta Constantino […]

  5.  

    […] with an egg, formed into logs, cut and baked – fast, simple, and pop-in-your-mouth delicious. Click here to go to Rosetta’s site for the recipe and step-by-step […]

  6.  

    […] Make these walnut cookies that Rosetta Costantino wrote about in her new Southern Italian Dessert cookbook. The book is […]

  7.  

    These are so fun and easy to make. Thank you very much for sharing. Very tasty.

  8.  

    Zaur, Glad to hear that you made them and like them. They have become my favorite cookie, as you said easy and tasty.

  9.  

    I made these cookies after you came to my Italian class in alameda. my husband liked them very much. then I substituted almonds for the walnuts. also very good!
    and l have both your cook books and have been trying several of the recipes. it’s only making me wanting to go to southern Italy more so!!

  10.  

    Also just added walnuts and almond to my shopping list.

    I am going to a local cookie bake-off and will present these cookies and others
    from “Southern Italian Desserts”.

    Ordered the book a couple of days ago from Amazon.

    Many Thanks Rosetta. You are my “Go to Cook!!

    I still have a few of your tomato seeds.

    Tom Peca

    Tomasso, the seed trader

  11.  

    Thank you Adri, thanks Rosetta,

    Feel very honored receiving the first recipw from The “Southern Italian Desserts”
    I have tasted those cookies and I was anxious to have the recipe. The cookies I
    tried were made with Hazelnuts though.I guess any nuts can do. So delicious!
    Thank you.
    My best to you both
    Evangelina

  12.  

    Evangelina, I hope you enjoy baking from my dessert cookbook. I have not made the same recipe of the walnut cookies with other nuts. I think if you use oily nuts it will work but if it is a dry nut you might need to modify it and add some fat.

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