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
- ½ cups finely ground walnuts: 1 piece
- white sugar: 0.75 cup
- egg yolks: 4 piece (divided)
- ground cardamom: 1 Tbsp
- baking soda: 1 tsp
- rose water: 1 Tbsp
- water: 1 tsp
- walnut pieces for decoration: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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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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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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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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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.
