Persian Pistachio chewy cookies

By emtoothfxr

Recipe calls for wanuts and rose water but just as good without the water. Used Pistachios.

Ingredients

• 1 1/2 cups finely ground walnuts
• 3 egg yolks
• 3/4 cup white sugar
• 1 tablespoon ground cardamom
• 1 teaspoon baking soda
• 1 tablespoon rose water
• 1 egg yolk
• 1 teaspoon water

Preparation

Step 1

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, baking soda and rose water until well blended. Roll teaspoon sized pieces of dough into balls and place onto parchment-lined baking sheets. Cookies should be spaced 2 inches 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.
3. Bake for 20 minutes in the preheated oven, or until golden. The cookies will appear soft and undercooked but take heart, they will harden considerably when cooled. Allow them to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. This is very important, they stick to the paper. Let cool almost completely then used rectangular pizza cutter blade to cut into rectangles or squares. Use a big cookie sheet because it spreads way out.