The Rebbetzin Chef's Persian Walnut Cookies

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

1. 1

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

2. 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.

3. 3

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

4. 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.

5. 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.