Separate egg whites from yolks. Whisk the egg whites with a mixer or fork until they are foamy and the foam is fluffy and firm.
Slowly add sugar while whisking and whisk until it has blended with the egg whites. Here they used brown sugar.
Add ground walnuts and mix with a spatula. If the consistency is too runny, add more ground walnuts or ground almonds until the mix is like a dough and can be easily made into small sausage-like logs
Take a ball of the mixture and make into a sausage - you can make them bigger or smaller, to taste. If your hands get to sticky to work with the mix, dip them in the bowl of water you prepared.
Roll the cookie sausage in finely chopped walnuts until covered at all sides. Shape into a horseshoe and lay on baking paper in the baking pan or cookie sheet.
Turn on the oven to 200C. Once the oven has reached the temperature, lower to 100c and put the baking tray in the oven, uncovered for 15-20’. The cookies are more drying than baking.
After 15’, check take a knife and tap on the cookies. The cookies should have a harder putter crust where knife doesn’t leave a mark but not be so dried out that the inside has dried up - it should remain soft and chewy. If it looks like it needs more time, add time in the overly at 3-5’ increments checking frequently until consistency is just right.
Lay out to cool and further dry - they can be left out at room temperature and served over the next few days. If they are not covered (eg in a cookie tin) they will further dry out - still tasty but will lose the chewiness.
