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  • 3 glasses walnuts
  • 1 glass breadcrumbs
  • 7 eggs
  • 2 cups cognac
  • 2 1/2 glasses sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon and cloves
  • Confectioner's sugar


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