Grandma’s Paris sticks

My Grandma used to make these delicious and tender walnut flat sticks, covered in chewy lemon meringue. They were always a little bite size, so you could always move onto another sort of Christmas cookies and let me tell you, there was always plenty of other cookies on the plate, so you ate and ate tons of cookies and suddenly your belly starts to be full and you realize, that you almost wiped the whole cookie plate.

I don’t know how she used to make these amazing Paris sticks, I never took a recipe and I never had a chance to ask. And then my grandma passed away and I never had a chance to ask for the recipe. Well, it has been a very long time ago and I have always wanted to recreate these cookies. So I told myself, that I have to find out how she used to make these. I asked my mom, my aunts and all the relatives, they all had different recipe. So I tried to improvise with the recipe. Didn’t work out either. I tried many of the recipes, that I found on the internet, but it was never the right one. Until one day, I found the perfect combination of the ingredients.  And the key was; two sorts of nuts and it’s walnuts and almonds. Perfect combo, walnuts gets greasy and have beautiful aroma, then almonds are soft and makes the dough perfectly chewy, exactly the way it supposed to be.

So now you know, that the trick for deliciousness is in combinations of two different nuts and now another trick, or more of a hint; the meringue on the top has to be well whipped from egg whites, if you won’t whip it perfectly it will be very runny and you will have to add a lot of icing sugar; then it cracks in the oven; and only when it’s well shipped, then you add the icing sugar and zest. The dough might also be little sticky, don’t worry, it’s ok, it is normal, there is a lot of nuts, and they produce oil. If needed add flour or sugar. When baking these cookies, it’s more of drying it then baking it; so it might take a while, depending on the setting of your over, I always use convection with fan (even heat distribution). It might sound as a lot of time consumption, but at the end it will be really worth it!! Trust me!!


Measuring is specifically made in metric system (measurements). The reason why; all these recipes for Christmas cookies are made in precise measurements to achieve the best quality of the final product. This is why I strongly recommend you, to get a food digital kitchen scale to get the best and enjoyable results.





Dough for Paris sticks

  • 125 g ground almonds
  • 125 g ground walnuts
  • 250 g fine sugar
  • 1 egg
  • 1 egg yolk
  • 1 pkg vanilla sugar 9g
  • 50 g all-purpose flour

Meringue topping

  • 1 egg white
  • 140 g icing sugar
  • 1 vanilla sugar
  • Zest from 1 small 🍋 lemon



  1. In a medium bowl combine with mixer all ingredients for the dough.
  2. Place the dough on clean, flour dusted working surface and kneed a few times.
  3. Shape a ball, cover in plastic wrap and let chill in refrigerator for 1 hour.
  4. Preheat oven on 150 C /302 F.
  5. On a clean surface, dusted with flour, roll the dough  in a rectangular (if possible) shape, about 4 mm thick and cut out, with pizza cutter stripes wide about   2 cm / 1/2 “.
  6. Whip the egg whites in  with icing sugar, vanilla sugar and zest from one lemon, until soft peaks are created. Make sure your meringue is not runny, if necessary,  add more icing sugar.
  7. Now spread the lemon meringue oven the cut dough and with a help of knife, move each stick onto the baking sheet, covered with parchment paper.
  8. Bake for 15 minutes.

And it’s done! Yum, you can eat them right away, but if you let them covered in tapper wear over nigh in the refrigerator, they will become more chewy, then dry and tender. Have yourself a very Merry Christmas!!






5 thoughts on “Grandma’s Paris sticks

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.