Nut cookies with zest and liqueur
12 servings
45 minutes
Nut cookies with zest and liqueur are a refined dessert with a rich nutty aroma and subtle citrus notes. Its roots trace back to European baking traditions where nuts and liqueurs are often used to create complex flavor combinations. Crunchy on the outside and tender on the inside, it combines the aroma of pine nuts, forest nuts, and walnuts, while orange and lemon zest adds freshness. The 'Frangelico' liqueur imparts a light sweetness and depth of flavor. This cookie is perfect for a cozy tea time or as an accompaniment to coffee, and can also serve as an elegant treat on a festive table.
1
Preheat the oven to 170 degrees.
2
Roast the nuts until golden brown and let them cool.
- Hazelnuts (forest nuts): 100 g
- Pine nuts: 0.3 glass
- Blanched almonds: 50 g
- Walnuts: 0 g
3
Whip the egg whites to stiff peaks.
- Egg white: 3 g
4
Mix nuts with sugar and grind in a blender.
- Hazelnuts (forest nuts): 100 g
- Pine nuts: 0.3 glass
- Blanched almonds: 50 g
- Walnuts: 0 g
- Sugar: 1 glass
5
Add all the ingredients to the whipped egg whites (gently fold from bottom to top to avoid losing too much volume).
- Egg white: 3 g
- Hazelnuts (forest nuts): 100 g
- Pine nuts: 0.3 glass
- Blanched almonds: 50 g
- Walnuts: 0 g
- Orange zest: to taste
- Frangelico liqueur: 2 teaspoons
- Lemon zest: to taste
- Cocoa powder: 1 tablespoon
- Sugar: 1 glass
- Salt: pinch
6
Place in a small pot and set over medium heat. Cook the mixture for 20-25 minutes until it thickens slightly.
- Egg white: 3 g
- Hazelnuts (forest nuts): 100 g
- Pine nuts: 0.3 glass
- Blanched almonds: 50 g
- Walnuts: 0 g
- Orange zest: to taste
- Frangelico liqueur: 2 teaspoons
- Lemon zest: to taste
- Cocoa powder: 1 tablespoon
- Sugar: 1 glass
- Salt: pinch
7
Line a baking tray with parchment paper and place balls in the desired shape using a teaspoon. Bake for 25–30 minutes.
