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The Rebbetzin Chef's Persian Walnut Cookies
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Flourless Persian rose cookies: Spiced, nutty, rich, and chewy treats with a crunchy exterior, perfect for Passover.
Ingredients:
  • 1.5 cups finely ground walnuts
  • 0.75 cup white sugar
  • 4 large egg yolks, divided
  • 1 tablespoon ground cardamom
  • 1 teaspoon baking soda
  • 1 tablespoon rose water
  • 1 teaspoon water
  • 0.5 cup walnut pieces for decoration
Instructions:
  • 1. Preheat the oven to 350°F (175°C) and prepare 2 baking sheets with parchment paper.
  • Combine ground walnuts, sugar, 3 egg yolks, cardamom, baking soda, and rose water in a medium bowl until thoroughly mixed. Roll teaspoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets.
  • Combine the leftover egg yolk and water with a fork. Press a walnut piece onto each cookie, then brush with the egg yolk glaze.
  • Bake in the preheated oven for about 20 minutes until golden. The cookies may seem soft and undercooked, but they will become deliciously firm once cooled.
  • Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool fully.

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