About this recipe:These Middle Eastern cookies are rich, chewy on the inside and crunchy on the outside. They are flourless and are gluten-free. Enjoy as a snack or with a cuppa.
The Rebbetzin Chef
Makes: 36 cookies
180g finely ground walnuts
3 egg yolks
150g caster sugar
1 tablespoon ground cardamom
1 teaspoon bicarbonate of soda
1 tablespoon rose water
1 egg yolk
1 teaspoon water
60g walnut pieces for decoration
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 180 C / Gas 4.
In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, bicarbonate of soda and rose water until well blended.
Bake for 20 minutes in the preheated oven or until golden. The cookies will appear soft and undercooked but they will harden when cooled. Allow them to cool on the baking trays for at least 10 minutes before transferring to a wire rack to cool completely.
Roll teaspoon sized pieces of dough into balls and place onto baking parchment-lined baking trays. Cookies should be spaced 5cm apart.
Whisk together the remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with the egg yolk glaze.