Moroccan Walnut Cookies
3 cups raw shelled walnuts
1 or 2 eggs
1 cup white sugar
1 tsp ground cinnamon
¼ tsp ground clove
½ cup powdered sugar, for rolling
Preheat the oven to 350°F.
Grind walnuts finely, leaving some pieces.
Place the walnuts, sugar, cinnamon and clove in a medium bowl.
In a small dry bowl, beat one egg with a fork until foamy.
Using a soup spoon, add the egg to the nut mixture, one spoonful at a time.
Mix the nut and egg mixture by hand. When a handful of the dough sticks together, stop adding egg.
Form the nut dough into small balls and place on a baking sheet lined with parchment paper.
Place in oven and bake for about 8 minutes. Use a knife to gently lift a cookie. If the cookie is firm and stays together and the bottom is golden, remove the tray from the oven. If the cookie is still too loose, continue baking for 2 more minutes, then check again.
Do not walk away as these cookies bake very quickly and once over-baked they will not have the desired chewy consistency.
Allow cookies to cool.
Roll the cookies in a small bowl filled with powdered sugar for a powdery coating.
Store cookies in an airtight container
