I’ve made Walnut Cookies before but after my recent trip to Iran I decided to try some Persian sweets and found this recipe for Naan Gerdooee, or Persian Walnut Cookies to give their English name. I have to say these are much tastier than my earlier recipe. They are crispy on the outside but nice and chewy in the center. Next time I may add some dark chocolate chips to the recipe as this I think will complement the walnut quite well.
Naan Gerdooee are usually made with powdered white sugar, I instead used organic Coconut Palm Sugar and ground it to a powder in the mixer.
Coconut Palm Sugar is made from the sap of the Coconut Palm flowers. Although it is not an ingredient used in Iran I prefer to use it because it has a lower GI than white sugar and it is full of minerals and vitamins. It also contains a fibre called Inulin which helps slow the absorption of glucose keeping blood sugar levels down. Coconut Palm sugar is used in many Asian herbal medicines and is a great cure for acidity. Just dissolve a teaspoonful in warm water and drink it. It is high in calories though so don’t overindulge in it thinking that it is a health food and you can eat as much as you want to.
These Persian Walnut Cookies are of course gluten-free, and dairy-free.
6 egg yolks
1/3 cup powdered organic palm sugar
1 tsp vanilla powder
(Optional) 1/3 cup of dark chocolate chips, darker the better
Put the walnuts in a food processor and chop into a coarse meal. Keep to one side.
In a bowl whisk the egg yolks with an egg beater until combined. Add half the palm sugar and mix. Add the remaining sugar and keep whisking for a few minutes until the consistency is creamy.
Add the vanilla powder and walnut meal (and chocolate chips if you are adding) and mix until you get a moist dough.
Using two teaspoons place dollops of the mixture on a baking paper lined oven tray and garnish each one with half a walnut.
Cook for 20 minutes at 150 C.
Remove and cool before serving.
Enjoy with a nice hot glass of Iranian black tea!
For more Cookie recipes like this take a look at my Cookies eBook on Amazon: