PERSIAN WALNUT COOKIES (NAN-e GERDUI

YIELD: 5 DOZEN COOKIES

Similar in texture to a Russian tea cake or Mexican wedding cookies, non-e gerdui are small shortbreads made primarily from ground walnuts and rice flour, a combination that makes a cookie that is crumbly on the outside and slightly chewy within.

2/3 cup King arthur Unbleached All -Purpose Flour

1/4 cup  white rice flour

1  1/3 cups walnuts

1/2 tsp ground cardamom

1/2 cup unsalted butter, softened

1/4 tsp salt

3/4 cup confectioners’ sugar, sifted

1/2 tsp rose water

5 tbsp ground pistachios, for garnish

Combine the all-purpose flour, rice flour, and walnuts in the bowl of a food processor and process until the walnuts are a fine powder. Whisk in the cardamom and set aside.

Cream the butter, salt, and confectioners’ sugar together in the bowl of a stand mixer until fluffy, about 3 minutes. Add the rose water and mix for another 30 seconds until totally combined.

Add the flour-and walnut mixture in two stages, mixing until throughly combined after each . Scrape the dough into a bowl, cover, and chill for 30 minutes.

Preheat the oven to 400 *F. Line a baking sheet with parchment.

Using a tsp cookie scoop, scoop the dough onto the prepared baking sheet, placing the balls 1  1/2 apart. Using a rubber spatula, press the dough balls lightly to flatten slightly into thick little circles. Garnish each cookie with pinch of ground pistachio.

Bake the cookies for 12 to 14 minutes, or until just firm to the touch. Do not allow them to brown around the edges. Remove from the oven and cool the pans on racks for 10 minutes before removing cookies.  Allow to cool completely before serving.

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