Crush walnuts into powder; chop the rest of walnuts roughly. Put baking sheet onto the oven tray.
2
Beat the egg white with a pinch of salt until stiff. Add sugar until you get solid merengue. Fold ground walnuts into merengue by hand. Add walnuts powder and mix it carefully with spatula until you get compact dough.
3
Place chopped walnuts in a shallow dish or cutting board.Take a small potion of mixture using a teaspoon, pop it into the dish, toss with some more chopped walnuts from the above in order to coat it and prevent sticking to the hands.
4
Roll it into the thin cylinder shape, band it to get the shape of a horseshoe, and place on a paper lined baking sheet in the oven tray.
5
Preheat the oven to 160C and when it’s done place cookies inside and lower to 100C. Bake for 50-60 minutes. Cookies should stay white.