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Baked goods

Flourless walnut cookie sticks with lemon glaze

Name: Flourless walnut cookie sticks with lemon glaze
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: About 40 cookies
Cuisine: Slovak
Ingredients: 250 g Walnuts; 250 g Powdered sugar; 2 Egg yolks; 1–2 tbsp Jam; 160 g Powdered sugar; 1 Egg white; 0.5 × ½ tsp Lemon juice

Flourless cookies made with ground walnuts, egg yolks, sugar, and jam, topped with lemon glaze and dried in the oven. Makes about 40.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Temperature: 130 °C (265 °F)
Servings: About 40 cookies
Difficulty: Easy

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These flourless walnut cookie sticks with lemon glaze are small, crisp cookies made with ground walnuts, powdered sugar, and egg yolks, bound together with a spoonful of jam. The dough is rolled out on a sugar-dusted surface to about half a centimeter thick and spread with a thick, glossy glaze made with sugar, egg white, and lemon juice. It is cut into sticks with a wet knife, then dried rather than baked for about 20 minutes at 130°C (265°F), until the glaze hardens. Serve them on a cookie platter or with coffee.

Ingredients

Dough

Walnuts 250 g
Powdered sugar 250 g
Egg yolks 2
Jam 1–2 tbsp

Glaze

Powdered sugar 160 g
Egg white 1
Lemon juice 0.5 × ½ tsp

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Instructions

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Mix the ground walnuts, sugar, jam, and egg yolks into a dough. Roll it out on a surface dusted with powdered sugar into a rectangle about half a centimeter thick. The dough must not be too loose, so add the jam gradually, starting with 1 tbsp and adding the second if needed. If the dough is too soft, add walnuts and sugar in a 1:1 ratio to firm it up.
For the glaze, thoroughly mix the sugar with the egg white and lemon juice until thick and glossy. Spread it over the dough with a wet knife, stopping just short of the edges, then cut into sticks about half a centimeter wide. Slide a small knife underneath each stick to lift it and transfer to a baking sheet lined with parchment paper.
Dry the cookies in the oven at 130°C (265°F) for about 20 minutes, until the glaze hardens; test it with your finger. Let the cookies cool on the baking sheet. They will firm up as they cool, even if they are soft at first.

Tip: Grind the walnuts briefly in batches so they do not release their oil, which would make the dough greasy and sticky. Store the finished cookies in a closed cookie tin to keep the glaze crisp.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 86 kcal
Protein: 1.2 g
Carbohydrates: 12 g
of which sugars: 11 g
Fat: 4.3 g
of which saturates: 0.5 g
Fiber: 0.4 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Orechové štangličky bez múky s citrónovou glazúrou