Walnut Cookies (Nan-E Gerdui)

    35 min

    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.

    36 people made this

    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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, bicarbonate of soda and rose water until well blended.
    3. 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.
    4. Roll teaspoon sized pieces of dough into balls and place onto baking parchment-lined baking trays. Cookies should be spaced 5cm apart.
    5. 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.

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    Reviews in English (26)


    Yummy! And SUPER easy to slap together - I mixed it all up in under a minute. Wear latex gloves while rolling the balls, as the mixture can be a tad sticky. I tried them with both walnuts and almonds... the walnut ones were richer and chewier, while the almond ones turned out crunchier and a bit lighter. I prefer the walnut version. They were baking in the oven when my husband came home, and he commented that they made the house smell heavenly. This will definitely be a staple for when I have guests - they're so fancy and gourmet-tasting, with so little effort on my part!  -  05 Apr 2006  (Review from Allrecipes US | Canada)


    I made a colassal mess of my kitchen. This recipe looked so simple and good. Cookie bakers, heed my experience... I ground too many walnuts, so I added extra liquids - I must have added too much because when I took my cookies out of the oven there was one big cookie burnt on to my pan. So after playing with it a bit I found: heat the oven to 300 degrees; add extra nuts, at least 1/2 a cup and no extra liquids. You MUST line the pan with partchment or at least tin-foil! - I thought I could get away with just greasing the pan as with so many other recipies. And finaly cook for only 15 to 18 minutes. Whew! Pretty good cookie after I cleaned up the mess and corrected my mistakes.  -  30 Nov 2006  (Review from Allrecipes US | Canada)


    Delicious and easy! I don't get why people complain/give a bad review when they don't follow directions. Perhaps the "metallic" taste wannabaker complained about was due to using foil on the sheets, instead of parchment as instructed. Easy cookies, very rich flavour, and they looked pretty. This was the first time I was asked for a cookie recipe. Thank you for sharing!  -  05 Feb 2009  (Review from Allrecipes US | Canada)