Inspired by traditionally almond-based tea cakes, these mini cookies are mega tasty thanks to the addition of browned butter and walnuts two ways.

Preparation

Heat butter in a saucepan over medium heat until foaming subsides and the milk solids are light to medium brown. Remove pan from heat and pour butter into a bowl to stop the browning. Reserve warm. 

Place flour and ½ cup walnuts in a food processor and process 1–2 minutes, until walnuts are a coarse flour. Chop remaining walnuts and set aside.

Combine egg whites, sugar and salt in a work bowl. Mix with a spatula until the sugar dissolves, then add the flour mixture and incorporate. Pour in the browned butter and mix to combine. Place in refrigerator and chill for at least 30 minutes, or overnight.

Heat oven to 350°F.

Place cold batter in a piping bag and pipe quarter-sized portions on a lined baking sheet, spaced 2 inches apart. Alternately, scoop ½-ounce portions with a tablespoon. Top each cookie with a pinch of chopped walnuts.

Bake for 7–9 minutes, until edges are just golden and cookies have flattened. Cool for 10 minutes before removing to a serving platter. Warm cookies will have a crisp edge with a soft center, while stored cookies will develop a chewy texture.