The Rebbetzin Chef's Persian Walnut Cookies

The Rebbetzin Chef's Persian Walnut Cookies

22
The Rebbetzin Chef 9

"These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts."

Ingredients

35 m servings 66 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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. Cookies should be spaced 2 inches apart. Whisk together the remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with the egg yolk glaze.
  3. Bake for 20 minutes in the preheated oven, or until golden. The cookies will appear soft and undercooked but take heart, they will harden considerably when cooled. Allow them to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

Reviews

22
  1. 24 Ratings

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Most helpful

Yummy! And SUPER easy to slap together - I mixed it all up in under a minute. Wear latex gloves while rolling the balls, as the mixture can be a tad sticky. I tried them with both walnuts and al...

Most helpful critical

I've made this recipe on several occasions. When the cookies turn out well, they are scrumptious and are easily gone in two days. We refer to them as walnut lace cookies because they are light, ...

Yummy! And SUPER easy to slap together - I mixed it all up in under a minute. Wear latex gloves while rolling the balls, as the mixture can be a tad sticky. I tried them with both walnuts and al...

I made a colassal mess of my kitchen. This recipe looked so simple and good. Cookie bakers, heed my experience... I ground too many walnuts, so I added extra liquids - I must have added too mu...

Delicious and easy! I don't get why people complain/give a bad review when they don't follow directions. Perhaps the "metallic" taste wannabaker complained about was due to using foil on the s...

These cookies were a huge hit with my Persian family. They were gone in a matter of minutes! A few tips: My first batched burned very quickly. Start checking on them after 10 minutes. The co...

I've made this recipe on several occasions. When the cookies turn out well, they are scrumptious and are easily gone in two days. We refer to them as walnut lace cookies because they are light, ...

These were incredible. I made a double batch - one for a hostess gift, and one to stash in my freezer. The family I gave them to LOVED them and requested the recipe. I ended up raiding my own fr...

This is a excellent recipe and I disagree with the others who complained that the egg mixture is too runny or that there is not enough egg for walnut mixture. The trick is to beat the egg yolks ...

These cookies were very tasty and delicious. Very easy to make. I also made them with almonds & almond poweder,using the same recipe. I will make theses again . Next time I will try pistachi...

These were quite tasty. I really can't say anything on the authenticity of them, but they were light and slightly crisp. Good flavor and they grow a good amount while baking (don't put these o...