Persian Walnut Cookies
Delicious and traditional Persian cookies made with walnuts and cardamom, perfect for festive occasions and gatherings.
Servings: 12 cookies
Calories: 150kcal
Ingredients
Cookie Ingredients
- 4 large egg yolks
- 0.5 cup powdered sugar (60 g)
- 2 tablespoons powdered sugar (for dusting, 30 g)
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract or rose water
- a pinch sea salt
- 3 cups walnuts, finely ground (about 300 g)
Instructions
Preparation
- Preheat the oven to 300°F (150°C).
- In a large bowl, use a hand mixer to blend the egg yolks and 1/2 cup of powdered sugar for about 75 to 90 seconds until smooth.
- Add the ground cardamom, vanilla extract (or rose water), and a pinch of sea salt to the egg mixture and blend well.
- Gradually mix in the finely ground walnuts until you have a thick, sticky batter.
- Line a cookie sheet with parchment paper and dollop heaping tablespoons of the batter onto the parchment, leaving about 2 inches between each dollop.
- Take a piece of parchment paper and lightly press down on each dollop to flatten.
- Optional: Sprinkle sea salt flakes or crushed pistachios on top of each cookie.
Baking
- Place the cookie sheet in the preheated oven and bake for 18 to 23 minutes, or until the cookies are slightly golden on the edges.
- Remove the cookies from the oven and let them cool on a wire rack for about 15 minutes.
- Before serving, dust with the optional 2 tablespoons of powdered sugar.
Notes
Store leftovers in an airtight container at room temperature for 4-5 days. For flavor variations, consider adding cocoa powder to the batter. For smaller cookies, use a teaspoon to portion the batter and reduce baking time slightly.