Persian Walnut Cookies (naan-e gerdooi), are gluten free, and made with ground walnuts and icing sugar (powdered sugar). Deliciously dry on the outside and just bordering on the chewy inside.
1tspvanilla paste/extract OR 1 tsp dried edible roses
seeds of 3 cardamomspounded/ground
Instructions
Preheat oven to 150˚C/300˚F.
Place the walnuts in a chopper and pulse to a coarse grind, like that of coarse semolina or polenta. Stop before the "sticky" oily stage. Set aside.
Whisk the egg yolks and sugar until well mixed and pale and creamy.
Add the vanilla and mix in. If using the rose petals and cardamom, add with walnuts.
Add the walnuts, followed by rose petals and cardamom if using, and mix it all in with a wooden spoon.
Either drop spoonfuls of the cookie mix onto a baking sheet or transfer the whole lot into a piping bag and pipe out little rounds.
Place a small piece of walnut on each cookie and bake for 20 minutes until just lightly browned. Make sure you leave at least an inch between each cookie as they will spread.
Notes
Even a non stick baking sheet can do with being lined, as then you just need to peel the paper off the cookie, an easier job than trying to remove stubborn cookies.