How to make
Finely blend half of the walnuts and the other half a little coarser.
Mix them in a bowl with the powdered sugar and vanilla.
Put the egg whites in a bowl with a pinch of salt, beat them for a few minutes with a mixer, then add a little more of the crystal sugar, while beating.
Add the walnut mixture to the egg whites, while stirring with a wooden spoon from the bottom to the top carefully.
Line a large baking pan with baking paper.
With a small spoon, take some of the mixture and place it in small piles at a distance from each other. They will expand during baking.
Bake the walnut cookies at 300°F (150°C) in a preheated oven without fan for 30 minutes.
During baking, DO NOT open the oven, the time and degrees are completely sufficient.
Cool the baked cookies onto a wire rack.
Note: To keep them crunchy, store the walnut cookies in a tight-fitting jar immediately after cooling.
