These Persian walnut cookies have only 4 ingredients, are gluten free & easy to make. Traditionally for Nowruz, they're a tasty treat any time.
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We've had a few snowy days recently and it's the sort of weather that makes me want to bake. Not that I don't like snow, but it has been a bit too cold to have the kids (and me) out for too long. And our kitchen gets so cold, having the oven on helps warm it up too. A great excuse, right?
I've been thinking recently about foods for Nowruz, and I came across lots of tasty-looking cookies, including these Persian walnut cookies, nan-e gerdui. I definitely wasn't disappointed with my choice, these are so good.
A Nowruz treat
These Persian walnut cookies have so much going for them. First of all, they're easy to make, only four ingredients and naturally gluten free. Then when you try them they are deliciously sweet and nutty as you might expect, but also have a lovely combination of a dry, almost crisp outside and slightly chewy middle.
They are one of a number of cookies that are traditionally made for Nowruz, the Persian New Year. As I found out in this article, apparently legend has it that King Jamshid discovered sugar on Nowruz, so cookies and candies have become a common part of the celebration. Plus the word candy actually comes from the Persian word for sugar, qand.
Just as many Americans tend to cook many different Christmas cookies, those who celebrate Nowruz will often cook a few different Persian cookies. Many, like these walnut cookies are pretty simple using nuts or other non-wheat flours (like Persian rice cookies, and others with chickpea), eggs, sugar and a spice or two.
Since we liked these so much, I think I'm going to have to try some more of the others in due course. I've also loved the savory Nowruz dishes I have tried, like kuku sabzi, Persian herb fritatta, and the dolmeh barge mo which have been a favorite a while.
How to make Persian walnut cookies
As with most traditional recipes, these walnut cookies have a few variations. Some flavor with vanilla, others cardamon. Some grind the walnuts finely, others use pieces.
I have gone with a fairly simple version where you grind the walnuts in a food processor. Separately, you whisk together the sugar, egg yolks and vanilla then add the ground walnuts. Scoop the mixture in teaspoonfuls onto a baking sheet then top with chunks of walnut. Bake then let them cool before diving in.
See the video to walk you through making these tasty cookies!
These Persian walnut cookies are easy to make and such a delicious mix of nuttiness, a dry outside and slightly chewy middle. A wonderful treat for any occasion.
Tools to make these cookies
I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these.
Try these other tasty international cookies:
- Kleicha (Iraqi date cookies)
- Cucidati (Italian fig cookies)
- Basler brunsli (Swiss chocolate almond cookies - also gluten free!)
- Alfajores (dulce de leche sandwich cookies)
- Plus get many more Persian recipes and snack recipes, both sweet and savory, in the archives.
Persian walnut cookies (Nan-e gerdui)
Ingredients
- 1 cup walnut pieces 130g
- 2 egg yolks
- 3 tablespoon sugar 40g
- ½ teaspoon vanilla extract
- a few walnut pieces to top
Instructions
- Preheat oven to 300F/150C and line a large baking sheet.
- Pulse the walnuts in a food processor until they're coarsely ground.
- Whisk together the egg yolks, sugar and vanilla for a few minutes until the mixture becomes paler and almost creamy.
- Mix in the ground walnuts and stir until well combined.
- Take small spoonfuls (heaped teaspoonfuls) of the mixture and put on a baking sheet, with around 1in/2.5cm or more between them. Smooth off the pieces of dough so they are fairly round and gently press a piece of walnut into the top of each cookie.
- Bake for approx 15min until lightly brown. Leave them to cool on the baking sheet a few minutes as they will be a little soft.
Video
Notes
Nutrition
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Leslie Ray
Am really looking forward to trying these as dessert with fesenjan main dish. How far ahead can these be made? How best to store them (assuming any leftovers, of course).
Caroline's Cooking
Sounds great! So these are best stored at room temperature in a sealed container. They will keep a few days but gradually lose their crunch and become a bit more chewy, so it just depends what texture you prefer.
Hillary
I have made these deliciously easy to fix, few ingredient, cookies three times as written. So good. My family loves them. I even bought quality walnuts to do the recipe justice last time. Now on our holiday cookie rotation. Many thanks.
Caroline's Cooking
Glad to hear you have been enjoying them so much - I agree they are really great, easy and delicious cookies.
Leonie
A delicious recipe that was very quick and easy. The biscuits had a subtle, sophisticated flavour and felt somehow European to me. Make sure you do line the tray as the recipe says - I decided to risk it as I was using a non-stick tray, but as the egg makes the cookies very moist and gooey, they stuck and I ended up tearing the bottom off many of them. They still tasted wonderful though! I would certainly make them again.
Caroline's Cooking
So glad to hear you enjoyed! I agree, they are a lovely flavor - sorry to hear about the tray, but I guess you know for next time.
Leila
I really loved this recipe! Super easy - I forgot the extra whisking and it still turned out delicious!! I added a little rose water which took out the egg taste and made it even better! Will be sending it to friends tomorrow 😊❤ Persian Dad approved 😁👍
Caroline's Cooking
So glad to hear you enjoyed, and a big honor to be Persian Dad approved! We really love these as well. Like the idea of a dash of rosewater (though it's one to be a little careful on as you can easily add too much).
Jill
Are you aware of any Persian cookies that have a liquor in them? I'm trying to find a recipe my father grew up with. Popular in the U.S. in the 50's or 60's maybe?
Caroline's Cooking
I'm afraid not, unfortunately!
Yvette
Hi! I'm excited to try these cookies since my husband is Persian and he's been craving for some Persian sweets. Question though, do you use granulated white sugar or powdered sugar for this recipe? Thanks!
Caroline's Cooking
Perfect, I hope these live up to what he remembers! So I used regular granulated sugar in the US, but I know in the UK the 'normal' granulated sugar is not that fine. You might need to look for fine sugar if the what you would normally have is not that fine to blend better, but I wouldn't suggest powdered sugar as you do still want a bit of texture. Hope you all enjoy!
Colleen
These look great...I might need to try them without the nuts so that I don't kill poor Bob, but I think I could really do a lot with this simple recipe!
Caroline's Cooking
Hmm, allergies are tough, but I'm sure you could use the same general base with other things.
Deanna
I have a Persian friend, I have to make these for him, I am always trying to impress him!! This is perfect!!! YUM!!
Caroline's Cooking
Sounds perfect, I agree! Hope you both enjoy.
Doreen Simpson
Love the look of these and such a simple recipe too ♥
Caroline's Cooking
Thanks Doreen, I agree simple but delicious.
Hadia
Really, these cookies look so scrumptious! I enjoyed watching the video too
Caroline's Cooking
Thanks Hadia, they really are good!
Beverley Press
oh yes please and how can something so simple taste so great, thank you
Caroline's Cooking
Thanks Beverly, I know what you mean, but often simple is best!
Christine
Awesome!
Amy
These look fabulous. And only four ingredients! I will be trying them.
Caroline's Cooking
They are so good, and easy too - hope you enjoy!