Yum Yum Nut Sweets

Yum Yum Nut Sweets
Yum Yum Nut Sweets
This image courtesy of Johnny Miller

I’m surprised and delighted by the number of sweets and desserts that I have been able to come up with sans flour and dairy. With this one I had help. Our good friend Dr. Nersessian—a very good cook—came up with the first version of this to give me a dessert without the bad things. I have fiddled with it a bit. It has been a great success with all who have tasted it. A chocolate version follows.

Makes16 squares

Cooking MethodBaking



OccasionCasual Dinner Party

Recipe CourseDessert

Dietary ConsiderationGluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegetarian


Taste and TextureChewy, Chocolatey, Nutty, Sweet

Type of DishChocolate Dessert, Cookie, Dessert


  • ½ teaspoon safflower oil
  • 1 cup whole roasted unsalted almonds
  • 1 cup whole walnuts
  • 1/3 cup sugar
  • 2 egg whites


  1. Preheat the oven to 300°F. Grease a 7- or 8-inch square baking pan with the oil. Set aside. Place the nuts in a food processor and chop until the mixture resembles coarse sand. Put the contents into a small mixing bowl. Stir in the sugar and egg whites. With a spatula, scrape the contents of the bowl into the oiled pan and press into an even layer. Bake for 1 hour for soft cookies or 1½ hours for crisp cookies. Remove from the oven. Allow to cool. Cut into 1¾-or 2-inch squares.

  2. Variation

  3. Chocolate Yum Yums:

  4. Even though these are a simply chocolate version of the Yum Yums, everyone seems to think that they are brownies. Yum.

  5. Melt 2½ ounces of 70% dark-not milk-chocolate in a double boiler. Add to the mixing bowl after the sugar and egg whites.


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