These rose-scented Persian cookies are delicately spiced. They're the perfect treat for Passover since they contain no flour. They are nutty, rich, and slightly chewy with a crunchy exterior.
Ingredients
- 1.5 cups finely ground walnuts
- 0.75 cups white sugar
- 4 large egg yolks , divided
- 1 tablespoon ground cardamom
- 1 teaspoon baking soda
- 1 tablespoon rose water
- 1 teaspoon water
- 0.5 cups walnut pieces for decoration
Instructions
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1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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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.
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3
Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with egg yolk glaze.
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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.
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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.
Nutrition Facts
Per serving
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