The Rebbetzin Chef's Persian Walnut Cookies

These delicately spiced, rose-scented Persian cookies are the perfect treat for Passover since they contain no flour. They are nutty, rich, and slightly chewy with a crunchy exterior.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 66 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon water
• 1 tablespoon ground cardamom
• 1 tablespoon rose water
• 0.75 cup white sugar
• 1.5 cups finely ground walnuts
• 4 large egg yolks, divided
• 0.5 cup walnut pieces for decoration

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.