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Parveneh’s Persian Walnut Cookies Recipe

These cookies are nutty, airy (almost merangine-like) and lightly salted. The cardamon gives these cookies an exotic aroma and taste.

Recipe adapted from MY PERSIAN KITCHEN Naan Gerdooee

Prep: 15 minutes | Bake: 20 minutes | Yield: 2 dozen



  • 6 egg yolks (reserve 2 egg whites for egg wash)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cardamom
  • 3 cups walnuts, coarsely ground
  • Walnut halves, to top cookies
  • Sea salt


  1. Preheat oven to 300°F.  Line 2 baking sheets with parchment paper or silicone baking mat.
  2. Fit whisk attachment on mixer.  Separate eggs, reserving 2 egg whites to use for egg wash.  Place yolks in mixing bowl and with whisk attachment on mixer, beat the yolks on high for 2 minutes.
  3. Add vanilla and beat on high for 1 minutes.  Drop speed to low and add slowly add about half of the powdered sugar.   Once incorporated increase speed to high and beat for 1 minutes.  Drop speed to low to add remaining half of powdered sugar and once incorporated increase speed to high and beat for about 3 minutes until batter become very pale.
  4. Beat in baking soda and cardamom until incorporated, then fold in the coarsely ground walnuts.
  5. Using a cookie scoop or tablespoon drop cookies on to prepared pans about 2 inches apart.  Prepare egg wash by beating the reserved egg whites and 1 teaspoon of water with a fork.  Brush over the top of each cookie.  Gently press walnut halves into each cookie, then sprinkle cookies with sea salt.
  6. Bake cookies for 20 minutes.   Allow cookies to cool completely before removing from pan.

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