These rosescented Persian cookies are delicately spiced Theyre the perfect treat for Passover since they contain no flour They are nutty rich and slightly chewy with a crunchy exterior
Prep Time
10 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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.
Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie
then brush with egg yolk glaze.
Bake in the preheated oven until golden
about 20 minutes. The cookies will appear soft and undercooked but they will harden considerably when cooled.
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.
Tips
Pistachios or almonds can be used instead of walnuts.