I prepare the dough for these cookies in a food processor with a regular blade. It will probably also work with a kitchen mixer, using the whisk attachment at first and the dough hooks at the end. You can also knead the dough by hand.

Mix the egg yolks with the sweetener, add the cubed butter and dry ingredients. This forms a homogeneous, soft dough, which is shaped into a ball and placed in the fridge for about 30 minutes.

Roll out the dough between two sheets of parchment paper (in batches). Cut out the desired shapes with cookie cutters. Place the cookies on a baking sheet lined with parchment paper.

Whip the egg whites into stiff peaks. Slowly add the sweetener while whipping. Finally, fold in the ground walnuts.

Place the egg white mixture into a piping bag. For nice rosettes, use an open star tip. If you don’t have tips, cut off the end of the bag and pipe the mixture directly onto the cookies. Optionally, add pieces of whole walnuts on top of the egg white mixture.

Preheat the oven to 160 °C and bake for about 15 minutes until the cookies are lightly colored. Baking time depends on the oven and the size (and thickness) of the cookies.

Let the baked cookies cool and decorate with chocolate glaze if desired.

Happy baking!