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Persian walnut cookies or naan-e gerdooi melt in your mouth with every bite. Gluten-free and easy to make, this cookie recipe will be a family fave! Put the eggs and 1/2 cup powdered sugar in a large bowl. Using a hand mixer, blend for about 75-90 seconds until all is well incorporated. Add the cardamom, vanilla and salt blending well.
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.
Persian walnut cookies naan-e gerdooi not only are subtly sweet and tender and moist inside, but the cardamom gives them a complex aroma. You’ll smell hints of piney, fruit, lemon, mint and sweet.
They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts. 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.
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