Persian Walnut Cookies Recipes

THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, baking soda and rose water until well blended. Roll teaspoon sized pieces of dough into balls and place onto parchment-lined baking sheets. Cookies should be spaced 2 inches apart. Whisk together the remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with the egg yolk glaze.
• Bake for 20 minutes in the preheated oven, or until golden. The cookies will appear soft and undercooked but take heart, they will harden considerably when cooled. Allow them to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

PERSIAN WALNUT COOKIES

Steps:

• Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius or Centigrade).
• Beat egg yolks with sugar until very thick and almost white.
• Mix chopped walnuts and lemon rind into yolk mixture.
• Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.
• Bake for about 10 minutes or until cookies are dry and firm.Remove from sheet when cool.

NAN-E GERDUI - TRADITIONAL PERSIAN WALNUT COOKIES

Steps:

• In a mixing bowl, beat egg yolks until creamy. Add the confectioners' sugar, vanilla, and walnuts. Beat thoroughly for a few minutes with a wooden spoon.
• Preheat oven to 300°F Grease a cookie sheet. Drop batter by the teaspoonful on the sheet, leaving about 2 1/2 inches between cookies. Decorate each one with ground pistachios.
• Bake 15 to 20 minutes in the center of the oven. Remove the cookies from the oven and cool. Lift the cookies off the sheet.
• Arrange the cookies on a serving dish. Nush-e Jan!