My friend came to stay with me, and both of us love to bake ^^, so we had a lot of fun baking and testing recipes together. (Some of them are so good, and I have a plan to share them with you in the future).
Well, I think it's time to talk about today's cookie!
This cookie contains no flour so it's naturally gluten-free.
The base of the cookie is egg white and brown sugar, so it tastes like meringue but because of a lot of walnuts, it's not as sweet as the meringue. If you love walnuts, you will love this cookie!
I double bake the cookie to make it crisp. The first bake is to cook the cookie and the second time the cookie is baked at low temperature (150C) to cut more moisture from the cookie. Keep the cookie in an air-tight container to make it crisp longer.
Brown sugar nutty
(Gluten-free)
Makes 30 cookies
150 g .................. Walnuts
20 g .................... Unsalted butter
125 g ................... Brown sugar
1/8 tsp ................ Salt
30 g ..................... Egg white (about 1 egg)
Put all the ingredients into a saucepan.
Place the saucepan over low heat.
Cook until the butter melts and the mixture is combined. 
Before baking: preheat an oven to 170℃. Using upper and lower heat.
Line two baking pans with baking paper.
Use a 3 cm. scoop to scoop the dough onto the prepared baking sheets.
Bake in 170℃ Preheated oven for 15 minutes.
Let the cookies cool completely.
When the cookies become cool.
Bake in 150℃ Preheated oven for 15 minutes.
Let it cool completely.
Brown sugar nutty
(Gluten-free)
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