Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Shirini Gerdooyi
Getting reviews...
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 20 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 65
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ground walnuts are one of only four ingredients in these quick and easy Persian walnut cookies, which are popular sweets for celebrating Nowruz. The cookies are deliciously chewy on the inside and a bit crispy around the edges. Since they keep well for over a week, they're perfect for making ahead of time.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 20 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 65
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
Directions
- Preheat the oven to 285 degrees F and line 2 baking sheets with parchment.
- Add the walnuts, sugar and egg whites to a nonstick pan or saucepan. Place over low heat and cook, mixing constantly with a spatula, until the sugar is dissolved, about 12 minutes. At this point, you should be able to divide the mixture in the pan using the spatula and it should take about 8 seconds for the mixture to come back together.
- Transfer the walnut mixture to a plate and start spreading it with the spatula, then fold it over on itself. Add the lemon juice and repeat the spreading and folding process a few more times until the mixture is at room temperature, about 5 minutes.
- Using 2 spoons or a piping bag, drop about a tablespoon of the mixture per cookie on the prepared baking sheets (leave 1 1/2 to 2 inches of space between each). Wet your index finger with water and smooth the tops.
- Bake until the edges are lightly browned and the cookies have puffed slightly, about 16 minutes. Let them cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely. The cooled cookies can be stored in an airtight container in a cool, dry place for about a week.
Cook’s Note
You can easily double or triple this recipe. The baking time will remain the same.
