The Rebbetzin Chef’s Persian Walnut Cookies
These delicately spiced Persian cookies, infused with the fragrance of roses, make for the perfect Passover treat as they are flour-free. Nutty, rich, and slightly chewy with a crunchy exterior, they offer a delightful taste experience.
Ingredients
- 1 ½ cups finely ground walnuts
- ¾ cup white sugar
- 4 large egg yolks, divided
- 1 tablespoon ground cardamom
- 1 teaspoon baking soda
- 1 tablespoon rose water
- 1 teaspoon water
- ½ cup walnut pieces for decoration
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix together ground walnuts, sugar, 3 egg yolks, cardamom, baking soda, and rose water in a medium bowl until well blended. Roll teaspoon-sized pieces of dough into balls and place 2 inches apart onto the prepared baking sheets.
- Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with egg yolk glaze.
- Bake in the preheated oven until golden, about 20 minutes. The cookies will appear soft and undercooked, but they will harden considerably when cooled.
- Remove from the oven and allow to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
- Pistachios or almonds can be used instead of walnuts.
Nutrition
Calories: 66kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 1gCholesterol: 23mgSodium: 36mgPotassium: 33mgFiber: 1gSugar: 4gCalcium: 10mg
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