1. Put the walnuts in the oven in advance and bake them.
2. Prepare an oil-free and water-free egg beater and add fine sugar.
3. Dispense until the volume swells.
4. Add egg yolks.
5. Continue to beat until fully mixed.
6. Sift in low-gluten flour and stir until there is no dry powder.
7. Pour in the chopped walnuts and continue mixing.
8. Put the mixed dough into a biscuit mold for shaping, and then put it in the refrigerator for one hour.
9. Take it out and warm it up for 20 minutes.
10. Cut it into 0.7 cm thick as much as possible and place it in a baking tray.
11. Put it in the preheated oven, 170 degrees for 20 minutes.
12. The fragrant, crispy walnut cookies are out.
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