Shirini Gerdooyi
- Level: Easy
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 65
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 7
- Total: 1 hr (includes cooling time)
- Active: 20 min
Ingredients
6 ounces ground walnuts (about 1 3/4 cups)
6 ounces sugar (about 3/4 cup)
3 1/2 ounces egg whites (from about 3 large eggs)
1/2 teaspoon lemon juice
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.