persian walnut cookies (naan-e gerdooi)

persian walnut cookies (naan-e gerdooi)

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I have this amazingly talented foodie friend, Lin, who lives in England, and her blog is Lin’s Food. She’s traveled the world. Lived in many locales. Her food is adventurous, to say the least. Plus, she’s got this delightfully articulate and sultry British accent that I could listen to all day. The magic of Google+ HOAs! Every time I see a new post of Lin’s in my email, I really get excited because I know I’m going to learn something delicious!

Persian walnut cookies, or naan-e gerdooi, sounded so exotic to me…I mean Persia is one of the world’s oldest civilizations with a rich history and culture. Another thing that appealed to me about these cookies was that they were easy, and Lin had prepared them for the Persian new year celebration. Experiencing others’ holidays, customs and foods is a beautiful way to connect and share~our food DNA runs deep regardless of where we live around the globe.

Now these cookies are more like a subtly sweet biscuit to me. Perfect with tea or coffee or as a nice bite after a dinner when you want something ‘sweet’ but not too much! Oftentimes when I use another foodie’s recipe, I ‘boho’ it, in other words, I make it my own by tweaking ingredients, etc. This time, however, I followed Lin’s great recipe! Enjoy the adventurous eats with me~it makes life more interesting! oxo ~peace~ ally
persian walnut cookies (naan-e gerdooi)

persian walnut cookies (naan-e gerdooi)

Yield: Two dozen


  • Preheat oven to 300
  • 4 egg yolks
  • 1/2 cup powdered sugar + 2 TBL for dusting
  • 1 tsp. ground cardamom
  • 1 tsp. vanilla
  • Pinch sea salt
  • 2 ½ cup walnuts, ground


  • Put the eggs and 1/2 cup powdered sugar in a large bowl. Using a hand mixer, blend for about 60 seconds until all is well incorporated. Add the cardamom, vanilla and salt blending another about 10-15 seconds.
  • Add the ground nut and work together into a wet thick gooey batter.
  • Dollop about a heaping tablespoon (leaving about 2 inches between cookies) on a parchment paper lined cookie sheet. Bake in a preheated 300 oven about 12-14 minutes.
  • Remove to a cooling rack for about 15 minutes. Dust with powdered sugar.
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persian walnut cookies (naan-e gerdooi)

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