One of those cakes that are remembered for generations. They were made for celebrations, weddings, Christmas and festive tables. Their shape resembles a crescent moon or small rolls, and their taste is a real delicacy of home cooking, fragrant nuts and soft dough. The secret of good walnuts is in the balance: slightly crunchy on the outside, soft and juicy on the inside.
Ingredients (for 25-30 pieces):
- 3 egg whites
- 200 g of powdered sugar
- 250 g of ground walnuts
- 50 g of finely chopped walnuts (for sprinkling or mixing in the mixture)
- 1 spoon of honey
- 1 bag of vanilla sugar or a pinch of vanilla
Preparation – step by step
- Beat the egg whites with a mixer until they become foamy, then gradually add powdered sugar and vanilla. Beat until you get a stiff and shiny snow (similar to for pacifiers). Gently mix ground walnuts and a spoonful of honey into the snow. The mass should be thick, but sticky – so that it can be molded with your hands.
- With wet hands, make small half-moons, which is the traditional shape of walnuts. Each walnut should be rolled in chopped walnuts for a nicer appearance and texture.
- Arrange on a tray lined with baking paper. Bake in the oven at 150°C for about 15–20 minutes.
The hazelnuts must not darken, they should remain light and only slightly rosy on the underside. Leave them to cool completely on the tray because they are very soft when hot and crack easily.
Tips
• Do not overcook – if they stay in the oven for too long, they become hard. It’s better to take them out while they’re still a little soft, because they’ll firm up further by cooling.
• Beat the egg whites firmly – this gives lightness to the mixture and prevents them from being gooey.
• Storage – it is best to keep them in a closed box lined with paper, so that they remain soft and fresh for several days.
• Preparation 2-3 days before – in order to achieve the perfect texture, it is recommended to make them a few days before serving.
