California Central Coast Recipes

Walnut Puff Cookies

Walnut Puff Cookies are a flourless, low-cal cookie recipe that we came up with while experimenting with Christmas desserts. Made of finely chopped walnuts, egg whites, a little sugar and vanilla extract, each bite is a crunchy mouthful treat.

They are so simple to make, easy on the calories and so satisfying that you'll wonder why there hasn't been a recipe like this before! And you'll want to keep them in the house for unexpected company and those times when when you just want a little something but don't want to spoil your appetite --or your diet. These little gems are pure enjoyment without the guilt of other treats. 2017, Walnut Puff Cookies
Preparation time: 20 minutes
Cooking time: 20 minutes
re-calculate ingredients for:


12 oz. Walnuts
8 oz. Powdered Sugar , packed
1 teaspoons Vanilla Extract
1/4 to 1/2 teaspoons Salt
3 large Egg Whites at room temperature
1/4 teaspoons Cream of Tartar

Preparation Directions.

Makes about 40 cookies

1 Preheat the oven to 325F

2 Prepare two 12x17 inch (half-sheet) cookie sheets by lining them with parchment paper, or buttering them.

3 Place the walnuts and 1/4 cup of the sugar into a food processor with a metal blade. Process the walnuts until finely chopped but not oily. Add in the salt and vanilla extract and process just enough to mix in thoroughly.

4 In a mixer, beat the egg whites on low speed until just foamy. Add the cream of tartar and beat on medium speed until soft peaks form. Turn the speed to medium high and gradually add the rest of the sugar. Continue to beat until stiff shiny peaks form.

5 Take 1/4 of the egg whites and mix into the walnut mixture. This loosens up the walnuts so they will be easier to fold into the egg whites.

6 Fold the walnut into the remaining egg white mixture. Fold just enough to mix thoroughly.

7 Spoon the walnut mixture into a pastry bag with a plain 1/2inch tip. Pipe 1-1/2inch mounds 1-1/2 apart on the prepared cookie sheets.

8 Place in the oven and bake for 20 minutes or until lightly browned. When done remove and cool on racks.

9 Store in a tightly closed container.

Wine and Food Pairing and Serving Suggestions.

These cookies go very well with coffee or tea.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max