The Rebbetzin Chef's Persian Walnut Cookies

The Rebbetzin Chef's Persian Walnut Cookies
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    45 mins
  • SERVING
    36 People
  • VIEWS
    98

Transport yourself to a Persian garden with these exquisite walnut cookies. Delicately spiced with cardamom and infused with the subtle fragrance of rosewater, these naturally gluten-free treats are a delightful symphony of nutty richness and a slightly chewy interior, encased in a delicate, crisp shell. Perfect for any occasion, especially when you desire a touch of exotic indulgence.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    23 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    1 g
  • Sodium
    36 mg
  • Sugar
    4 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a medium bowl, combine the finely ground walnuts, sugar, 3 egg yolks, cardamom, baking soda, and rose water. Mix thoroughly until a well-blended dough forms. (10 minutes)

Image Step 03
03 Step

Recipe View 15 mins Roll the dough into teaspoon-sized balls. Place the balls 2 inches apart on the prepared baking sheets. (15 minutes)

Image Step 04
04 Step

Recipe View 2 mins In a small bowl, whisk together the remaining egg yolk and water with a fork to create an egg wash. (2 minutes)

Image Step 05
05 Step

Recipe View 10 mins Press a walnut piece gently into the center of each cookie. Brush the tops of the cookies with the egg yolk glaze. (10 minutes)

Image Step 06
06 Step

Recipe View 20 mins Bake in the preheated oven for approximately 20 minutes, or until the cookies are a beautiful golden brown. Note that they may appear slightly soft; they will firm up as they cool. (20 minutes)

Image Step 07
07 Step

Recipe View 10 mins Remove the baking sheets from the oven and allow the cookies to cool on the sheets for at least 10 minutes before carefully transferring them to a wire rack to cool completely. (10 minutes)

For an enhanced rose flavor, add a few drops of rose extract to the dough along with the rose water.
Ensure the walnuts are finely ground for the best texture. If they are too coarse, the cookies may be crumbly.
These cookies are best stored in an airtight container at room temperature to maintain their texture.

Mabel Willms

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 32 Ratings)
Total Reviews: (3)
  • Dejah Morissette

    I found that chilling the dough for 30 minutes before rolling helped to prevent the cookies from spreading too much during baking.

  • Graciela Hartmann

    I was looking for a gluten-free treat, and these were perfect. Easy to make and incredibly delicious.

  • Alverta Goldner

    These cookies are divine! The rosewater is subtle but adds such a unique flavor. My family loved them!

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