Do not preheat the oven. Place racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and grease with cooking spray or vegetable oil.

Place the walnuts, sugar, zest, cinnamon, clove, salt, and egg white in the bowl of a food processor. Pulse until walnuts are coarsely ground and the mixture is evenly combined.

Lightly oil hands, roll the mixture into balls about the size of a walnut, and place on the prepared baking sheets with 1” of space in between each ball.

Place both baking sheets in the oven and turn the oven on to 350°F. Bake for 25 minutes, rotating the pans from top to bottom halfway through. Remove from the oven and let cool. The cookies will look soft to the touch but will harden as they cool.

Store in an airtight container for up to a week.