The Rebbetzin Chef's Persian Walnut Cookies

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Health score
1%
The Rebbetzin Chef's Persian Walnut Cookies
35 min.
36
66kcal

Suggestions


Indulge in the delightful flavors of The Rebbetzin Chef's Persian Walnut Cookies, a treat that beautifully marries tradition with modern dietary needs. These cookies are not only a feast for the senses but also cater to a variety of dietary preferences, being vegetarian, gluten-free, dairy-free, and low FODMAP. Perfect for gatherings or a sweet afternoon snack, each cookie is a small bite of heaven, boasting a rich, nutty flavor enhanced by the aromatic notes of cardamom and rose water.

With a preparation time of just 35 minutes, you can whip up a batch of 36 cookies that are sure to impress your family and friends. The unique combination of finely ground walnuts and a touch of sweetness creates a melt-in-your-mouth texture that is both satisfying and light. The addition of walnut pieces not only adds a decorative touch but also a delightful crunch that complements the soft cookie base.

Whether you're looking to satisfy a sweet tooth or share a special dessert at your next gathering, these Persian Walnut Cookies are a perfect choice. Their elegant presentation and exquisite flavor profile make them a standout dessert that will leave everyone asking for the recipe. So, roll up your sleeves and get ready to create a batch of these irresistible cookies that celebrate the rich culinary heritage of Persian cuisine!

Ingredients

  • teaspoon baking soda 
  •  egg yolk 
  •  egg yolk 
  • tablespoon ground cardamom 
  • tablespoon rosewater 
  • 0.5 cup walnut pieces for decoration
  • 1.5 cups walnuts finely
  • teaspoon water 
  • 0.8 cup granulated sugar white

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • wire rack

Directions

  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.
  3. Roll teaspoon sized pieces of dough into balls and place onto parchment-lined baking sheets. Cookies should be spaced 2 inches apart.
  4. 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.
  5. 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.

Nutrition Facts

Calories66kcal
Protein7.64%
Fat62.21%
Carbs30.15%

Properties

Glycemic Index
3.2
Glycemic Load
3
Inflammation Score
-1
Nutrition Score
1.9734782375719%

Flavonoids

Cyanidin
0.18mg

Nutrients percent of daily need

Calories:65.51kcal
3.28%
Fat:4.79g
7.37%
Saturated Fat:0.59g
3.69%
Carbohydrates:5.23g
1.74%
Net Carbohydrates:4.74g
1.73%
Sugar:4.34g
4.82%
Cholesterol:21.6mg
7.2%
Sodium:31.57mg
1.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.32g
2.65%
Manganese:0.27mg
13.49%
Copper:0.11mg
5.29%
Phosphorus:30.59mg
3.06%
Magnesium:10.75mg
2.69%
Folate:9.29µg
2.32%
Vitamin B6:0.04mg
2.11%
Selenium:1.46µg
2.09%
Fiber:0.48g
1.93%
Vitamin B1:0.03mg
1.73%
Zinc:0.26mg
1.73%
Iron:0.27mg
1.5%
Vitamin B2:0.02mg
1.26%
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