In the days leading up to Norouz traditionally Iranians spend countless hours preparing for the arrival of the new year. During this time many homemade cookies are baked to offer to guests who come to visit. In today’s post I am featuring one of my favorite Persian cookies: Naan Gerdooee, Walnut Cookie. In addition to today’s recipe in this post you will find a Norouz Recipe Round-Up by 13 other fantastic Persian bloggers! I am pretty excited to have a community of bloggers to share our Persian New Year with this year!
Now back to our cookies!!! The first time I made these cookies about ten years ago I was completely thrown off by the difference in look and texture from those purchased at the store. All the recipes that I have looked at state that the walnuts should be simply chopped. From the texture of the cookies at the store it is pretty clear that the walnuts are not chopped, but ground. So I experimented in the past and decided that the best texture in my humble opinion, and my tasters’, is when the walnuts are coarsely ground.
The dough for these cookies is very simple and easy to make. Of course there is the choice of making these cookies with simply chopped walnuts or coarsely ground. I am mainly featuring the ground walnuts option here.
Ingredients (makes about 25 cookies)
Recipe adapted from Rosa Montazami
6 egg yolks
1/2 cup powdered sugar
1/2 tsp vanilla
3 cups walnuts, coarsely ground
Line cookie sheets with parchment paper. Using a small ice cream scooper, scoop batter onto cookie sheet making sure to leave about 2 inches between each cookie. Top each cookie with half of a walnut. If you do not have a an ice cream scooper, two tablespoons can be easily used to do the job. Bake cookies for 20 minutes. Remove cookies and place on a cooling rack.
These cookies will be a dry on the outside, yet chewy on the inside. Store in an air tight container for later use.
Participating Bloggers In The Norouz Recipe Round-Up – 2014
Ahu Eats: Norouz 2014 Recipe: Toot – Persian Mulberry Marzipan Candy
Café Leilee: Northern-Iranian Style Herb Stuffed Fish
Fig & Quince: A Norooz ‘a Palooza
Lucid Food: Persian Raisin and Saffron Cookies for Norooz
Simi’s Kitchen: New Blog for Nowruz
Spice Spoon: Noon Berenj – Thumbprint Rice Flour Cookies with Saffron & Rosewater for Persian Nowruz
West of Persia: Happy Nowruz, Recipe Roundup, and a Classic: Kuku Sabzi on TV
Zozo Baking: Nane Nokhodchi Nowruz Iran