This is a print preview of "WalCoretti cookies -- Walnut Coconut amaretti" recipe.

WalCoretti cookies -- Walnut Coconut amaretti Recipe
by Foodessa

WalCoretti cookies -- Walnut Coconut amaretti

Nutty on nuts, especially in cookies.
Simplicity and aromatic ingredients turn these cookies from bland to grand.

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Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 16 cookies


  • .> American / Metric measures <
  • . 1 cup (130g) raw walnuts*
  • . 1/2 cup (50g) unsweetened coconut, shredded
  • . 1/4 cup (55g) granulated sugar
  • . pinch of sea salt
  • . 1 xLarge (45ml) egg white (room temp.)
  • . 1 tsp. (5ml) pure vanilla extract
  • . fine zest of 1 orange
  • .
  • . * Walnuts should be measured heaping in the cup before grounding.


  1. . Pre-heat the oven to 350F/180C/Gas4. Prepare a large parchment or Silicone lined baking sheet. Position the rack in the center of the oven.
  2. . > Walnut mix: In a blender, place the walnuts, coconut, sugar and salt. Pulse a few times until a coarse texture is achieved.
  3. . In a medium bowl, add the egg white, vanilla and orange zest together. Add to it the walnut mix. Combine everything until a paste is well formed.
  4. . Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 16 cookies. Press the paste into the scoop, level and release.
  5. . Place them onto a cookie sheet and leave them evenly apart. Note: these cookies don't spread...they'll remain the same size.
  6. . BAKE for 15 minutes. Remove them from the oven and let them cool completely on the same pan.
  7. . Serving and storing: These cookies will be ready to eat within the hour. They are best eaten in their crunchier state. Leave them uncovered in a plate for up to 5 days or...freeze them into their original baking paper and into an airtight plastic freezer bag. They never freeze solid, therefore, get them out for 15 minutes and they'll be ready to serve.
  8. . Enjoy Claudia's flavourful baking