Crumble the walnuts, remove their shells. Grind 1/2 of them finely, the others coarsely. Pour the powdered sugar, vanillas and ground walnuts in a large bowl. Stir everything well.
Put the egg whites in a separate bowl after leaving them to sit at room temperature for a few hours. Add a pinch of salt and beat with a mixer for 3-4 min. Pour in the crystal sugar and finish beating until the whites turn to a hard snowy consistency. Add the walnut mixture in lots to them, stirring slowly with the spoon from the bottom going up until well homogenized.
Lay out a tray with baking paper. Scoop from the mixture with a spoon and pour it onto the baking paper in small piles. Leave some space in between them, during baking the walnut cookies swell.
Heat the oven to 302°F (150 °C) without the fan. Bake the cookies 30 min. without opening the oven door during that time. The temperature and time listed are enough for them to bake well until crunchy.
Wait for the baked walnut cookies to cool and put them away in a tight-sealing glass jar. That way they remain crunchy for a long time!