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Hungarian Nut Cookies

By Rozanne Gold

3.4

(8)

Few cookies are easier to make or more sublime to eat. I created them for my beautiful Hungarian mom, who called them finum, or refined. Sometimes we eat them with a strong cup of coffee as we play Scrabble, or after dinner, with a slightly chilled glass of sweet Tokay wine.

Recipe information

  • Yield

    Makes 24

Ingredients

2 cups hazelnuts or walnuts, lightly toasted
2 extra-large egg whites
1 cup packed dark brown sugar

Preparation

  1. Step 1

    Preheat oven to 350°F.

    Step 2

    In bowl of a food processor, process nuts until coarsely ground. Set aside.

    Step 3

    Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula.

    Step 4

    Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set.

    Step 5

    Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin.

Reprinted with permission from Desserts 1-2-3 by Rozanne Gold. © 2002 Stewart, Tabori & Chang
TagsCookieDessertHungarianEastern EuropeanEuropeanHazelnutNutWalnutDairy FreeGluten Free5 Ingredients or FewerMake AheadBakingFood ProcessorElectric MixerCookbooks
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