These Italian Gluten-Free Walnut Cookies are among the simplest cookies you can bake. Nutty and gently sweet, they’re slightly chewy at the edges and tender inside, and ready in about 40 minutes. Made with only five ingredients and no butter—using finely ground walnuts instead of flour—they are naturally dairy- and gluten-free. I’m sure they’ll become a favourite in your baking repertoire.
Why You’ll Love This Recipe:
- A wonderful way to use leftover egg whites.
- Quick and easy to make—about 40 minutes from start to finish.
- Perfect for both novice bakers and seasoned cooks—simple steps, reliable results.
- Naturally gluten-free and dairy-free, suitable for many dietary needs.
- They freeze well, so you can keep a stash ready and defrost when needed.
Recipe Inspiration: adapted from my pistachio cookies and amaretti recipes, these Italian Walnut Cookies (Dolci di Noci) are made in memory of my father and his best friend. They come from southern Italy, and I imagine they’d be enjoyed alongside a strong espresso.
Ingredients and Substitutions:
Please see the recipe card below for exact quantities and the full method.
- Walnuts: Fresh, good-quality walnuts are ground to replace flour. Avoid any nuts that smell bitter or appear dark and shrivelled.
- Caster/superfine sugar: Dissolves easily and blends smoothly with the ground nuts.
- Vanilla extract: Use pure vanilla extract for the best flavour.
- Egg whites: Large egg whites bind the mixture—bring them to room temperature.
- Pure icing/powdered sugar: Used for coating the cookie balls before baking, giving the cookies their crinkled appearance; it’s naturally gluten-free.
Variations:
Orange or lemon zest: If you like a citrus note, add a little zest to complement the walnuts.
How To Make Walnut Cookies:
Please see the recipe card below for exact quantities and the full method.
1 – Grind the walnuts:
Combine walnuts and caster sugar in a small food processor and blend until finely ground.
2 – Lightly whisk the egg whites:
Whisk the egg whites in a small bowl until frothy.
3 – Combine the mixture:
Mix the ground walnuts and sugar with vanilla and the whisked egg whites. Stir until well combined and let the mixture rest for five minutes.
4 – Shape the cookies:
Portion the mixture into small balls and roll each in the powdered sugar.
5 – Place on your baking tray:
Arrange the cookie balls on prepared trays, leaving space between each.
6 – Bake and enjoy:
Bake until you can see a light golden colour through the crinkles. Transfer to a cooling rack to cool completely.
Hint: slightly damp hands make rolling easier and prevent sticking.
Tips for Success, Storage and FAQs:
Stored in an airtight container at room temperature, they keep for up to one week.
Yes—store in a freezer-safe airtight container with parchment between layers. They keep up to two months and defrost quickly at room temperature.
Terminology varies by country: in Australia the word “biscuit” is common, while in the USA “cookie” is used for a similar sweet treat. Either term is fine—what matters is enjoying them!
Top Tip:
Fresh walnuts are essential. Walnuts can turn rancid quickly, so buy from suppliers with good turnover or buy in-shell walnuts and crack them yourself for the best flavour.
Serving Suggestions:
These cookies are versatile and suit many occasions. Try serving them:
- With morning or afternoon tea, alongside coffee or tea.
- With an affogato—espresso poured over ice cream—for a delightful contrast.
- As part of a gluten-free holiday cookie selection, paired with other nut-based cookies.
- Alongside a simple orange no-churn ice cream for a light dessert.
- Packaged in a pretty jar or box, they make a lovely homemade gift.
I hope these Gluten-Free Walnut Cookies become a regular in your baking. Please let me know how you enjoy them.
Alex xx
More Delicious Recipes For You To Try:
-
Gluten-Free Almond Cookies
-
Gluten-Free Shortbread Cookies
-
Chocolate Almond Flour Cookies (Gluten-Free)
-
Almond Flour Chocolate Chip Cookies
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Gluten-Free Walnut Cookies
Please note:
For accuracy, weigh ingredients where weights are provided. Oven temperatures are for fan-forced ovens.
Ingredients
For the Walnut Cookies:
- 270 g (9.5 oz) walnuts – fresh, good quality; weight after shells removed.
- 125 g (½ cup + 2 tsp) caster/superfine sugar
- 1 teaspoon vanilla extract
- 2 large (70 g) egg whites – at room temperature
For coating the Cookies:
- 3 tablespoon pure icing/powdered sugar – sifted if necessary
Instructions
-
Preheat oven to 180°C (355°F). Line two sheet pans with non-stick baking paper.
-
In a small food processor, blend walnuts and caster sugar until the nuts are finely ground. Tip the mixture into a medium bowl.
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Lightly whisk the egg whites with a fork until frothy.
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Add the egg whites and vanilla to the nut-sugar mix and stir until combined. Let rest for five minutes.
-
Stir the mixture, then use a 2 tsp scoop to portion 26 balls onto the prepared trays. Damp hands help prevent sticking—roll each ball and coat in icing sugar, tapping off excess.
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Bake 11–13 minutes, until a light golden colour shows through the crinkles. Transfer to a cooling rack and cool completely.
Notes
- Walnuts: Buy from a supplier with good turnover; look for plump, pale nuts with a sweet aroma. In-shell walnuts are often fresher.
- Tablespoon: The recipe uses a 20 ml Australian tablespoon. If using a different standard, use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Pure icing/powdered sugar: Naturally gluten-free. If using a commercial icing mix, check the label.
- Storage: Keep in an airtight container at room temperature for up to one week.
- Freezing: Layer cookies with parchment paper in an airtight container; freeze up to two months and defrost on the bench.
Nutrition Estimate:
Nutritional Disclaimer:
The nutrition information is an estimate derived from online tools. For precise values, calculate nutrition using the specific brands and ingredients you use.