• In a bowl, combine and mix all the dry ingredients.
• Then add the egg (cracked into the bowl), the liqueur, and the butter.
• Start kneading in the bowl, then transfer the dough to a clean work surface. Continue kneading until the ingredients are well combined. If you’ve set them aside, add the walnuts (chopped with a knife) and mix them in.
• Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 1 hour.
• Toward the end of the resting time, preheat the oven to 180C /350F degrees (conventional).
• Remove the dough from the refrigerator, cut it in half, and roll it out with a rolling pin or shape it into cylinders. The cookies should be 1 cm thick.
• Place the cookies on a parchment-lined baking sheet and bake in the preheated oven for 12–15 minutes, or until the edges are golden brown.
• Let them cool on a wire rack to harden, then store them in a metal tin for several days.

Tip

• I remember a guest from Tuscany at my B&B many years ago who ate these cookies with prosciutto and aged cheese. In fact, they also go well on a savory platter with grapes, figs, prosciutto, and cheese.