Persian Walnut Cookies Recipes
THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES
These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.
Provided by The Rebbetzin Chef
Categories World Cuisine Recipes Middle Eastern Persian
Time 35m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.3 g, Cholesterol 22.8 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 36 mg, Sugar 4.3 g
NAN-E GERDUI - TRADITIONAL PERSIAN WALNUT COOKIES
This really is a Persian classic & is easy to make. This recipe comes from the book New Food of Life by famous Iranian cook & bestselling author Najmieh Batmanglij.
Provided by Um Safia
Categories Drop Cookies
Time 30m
Yield 20 cookies, 5 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 443.2, Fat 36, SaturatedFat 4.5, Cholesterol 166, Sodium 8.7, Carbohydrate 25.8, Fiber 3.5, Sugar 19.2, Protein 10.2
THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES
These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.
Provided by The Rebbetzin Chef
Categories Persian Recipes
Time 35m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.3 g, Cholesterol 22.8 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 36 mg, Sugar 4.3 g
PERSIAN WALNUT COOKIES
Make and share this Persian Walnut Cookies recipe from Food.com.
Provided by littlemafia
Categories Dessert
Time 20m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 83.9, Fat 7.2, SaturatedFat 0.8, Cholesterol 18.6, Sodium 7.3, Carbohydrate 4, Fiber 0.7, Sugar 2.8, Protein 2.2
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