Name: The Rebbetzin Chef's Persian Walnut Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 36
Ingredients: Finely ground walnuts - 1 ½ cups; White sugar - ¾ cup; Egg yolks, divided - 4 large; Ground cardamom - 1 tablespoon; Baking soda - 1 teaspoon; Rose water - 1 tablespoon; Water - 1 teaspoon; Walnut pieces for decoration - ½ cup

The Rebbetzin Chef's Persian Walnut Cookies

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - The Rebbetzin Chef's Persian Walnut Cookies

1. Finely ground walnuts - 1 ½ cups

2. White sugar - ¾ cup

3. Egg yolks, divided - 4 large

4. Ground cardamom - 1 tablespoon

5. Baking soda - 1 teaspoon

6. Rose water - 1 tablespoon

7. Water - 1 teaspoon

8. Walnut pieces for decoration - ½ cup

How to cook deliciously - The Rebbetzin Chef's Persian Walnut Cookies

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2. Stage

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.

3. Stage

Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with egg yolk glaze.

4. Stage

Bake in the preheated oven until golden, about 20 minutes. The cookies will appear soft and undercooked but they will harden considerably when cooled.

5. Stage

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.