Beat the egg yolks with the sugar. Beat the egg whites until stiff and combine them with the rusk, the baking soda dissolved in 1 cup cognac, the cinnamon, the cloves and the ground walnuts. Stir and shape the walnut macaroons. Place them on a baking tin, brush them with butter and bake them at a moderate temperature for about 15 minutes. In the end, sprinkle them with the rest of the cognac and dredge them with confectioner’s sugar.

Source: Prefecture of Chania