The Rebbetzin Chef's Persian Walnut Cookies
The Rebbetzin Chef's Persian Walnut Cookies requires approximately 35 minutes from start to finish. This recipe makes 36 servings with 34 calories, 1g of protein, and 2g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. If you have walnut pieces, rose water, ground cardamom, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet.
Instructions
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.