1 cup walnuts
1 large egg
1/2 cup dark brown sugar, packed
1 pinch salt
1 ½ tbsp all-purpose flour, unbleached
1/4 tsp ground cinnamon
1/8 tsp baking powder
Place racks in the upper and lower third of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a food processor, finely chop the walnuts and set them aside.
In a mixing bowl, beat the egg using a wooden spoon, until the yolk and white are blended. Stir in the sugar and beat vigorously until the mixture resembles grainy caramel, for about 1 minute.
Mix in the reserved nuts. Stir in the salt, flour, cinnamon, and baking powder.
Drop the batter 1 tbsp at a time for large cookies or a heaping tsp for small ones onto the prepared baking sheets.
With the back of a spoon, flatten and smooth each cookie into rounds, leaving 2" between the large ones or 1.5" between the smaller ones.
Bake the cookies for 5 minutes. Switch the position of the pans in the oven and rotate them 180 degrees. Bake for 5-8 minutes longer, or until the cookies are browned around the edges. The large cookies may still be slightly soft when they come out of the oven but they’ll harden as they cool.
Cool the cookies completely on the baking sheets, then lift them off the parchment and serve.
Sugar: 5g
:
Calcium: 11mg
Calories: 54kcal
Carbohydrates: 6g
Cholesterol: 7mg
Fat: 3g
Fiber: 1g
Iron: 1mg
Potassium: 30mg
Protein: 1g
Saturated Fat: 1g
Sodium: 8mg
Vitamin A: 10IU
Vitamin C: 1mg
