Walnut Clouds

Preparation info

  • Makes about


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

A rich little cookie to serve with ice cream or a fruit compote.


  • 6 tablespoons plus 2 teaspoons unsalted butter, at room temperature
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¾ teaspoon salt
  • 1 cup walnuts, lightly toasted, finely ground
  • 1 cup (all-purpose) flour
  • confectioner’s sugar


    Preheat the oven to 325°F. Line 2 baking sheets with baker’s parchment. Beat the butter, granulated sugar, vanilla, and salt in a mixer bowl until light and fluffy. Mix in the nuts, then add the flour and mix until blended.

    Spoon the batter into a pastry bag fitted with a large plain tip. Pipe domes of batter, 1 inch in diameter, about 1 inch apart on the parchment. Bake until lightly browned and dry, 8 to 10 minutes. Let cool on a wire rack. Dust with confectioner’s sugar when cool.