Traditional Homemade Walnut Cookies (Orehovki)

Finely grind 130 gr Walnuts, leaving a small portion coarsely chopped for texture.

In a clean mixing bowl, whisk 45 gr Egg Whites with ¹/₄ tsp Table salt and ¹/₄ tbsp Lemon Juice until soft foam forms.

Gradually add 85 gr Sugar while continuing to beat until a glossy meringue with medium-stiff peaks develops.

Gently fold the ground walnuts, 3 ml Vanilla Extract, and ¹/₂ tsp Ground Cinnamon into the meringue using a spatula until a thick dough forms.

Let the walnut batter rest at room temperature for 10 minutes so the nuts absorb the moisture.

Preheat the oven to 160°C (320°F) and line a large baking sheet with parchment paper.

Using two teaspoons, scoop small mounds of the mixture and place them on the baking sheet, leaving space between each.

Bake at 160°C (320°F) for 12 to 15 minutes until a slight crust forms with soft centers, then let them cool in the pan for 10 minutes before transferring.