Best 4 Nan E Gerdui Traditional Persian Walnut Cookies Recipes
Nan-e Gerdui, or traditional Persian walnut cookies, are a delightful pastry with a rich history deeply rooted in Persian culture. Originating from the city of Yazd, these delectable cookies have become a staple in Persian households, gracing special occasions and everyday moments alike. The perfect balance of crunchy and soft, accented with the nutty flavor of walnuts, makes Nan-e Gerdui an irresistible treat. Embark on a culinary journey as we delve into the secrets of this timeless recipe, ensuring you create the most authentic and delicious Nan-e Gerdui.
Check out the recipes below so you can choose the best recipe for yourself!
THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES
These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.
Provided by The Rebbetzin Chef
Categories World Cuisine Recipes Middle Eastern Persian
Time 35m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.3 g, Cholesterol 22.8 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 36 mg, Sugar 4.3 g
NAN-E GERDUI - TRADITIONAL PERSIAN WALNUT COOKIES
This really is a Persian classic & is easy to make. This recipe comes from the book New Food of Life by famous Iranian cook & bestselling author Najmieh Batmanglij.
Provided by Um Safia
Categories Drop Cookies
Time 30m
Yield 20 cookies, 5 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat egg yolks until creamy. Add the confectioners' sugar, vanilla, and walnuts. Beat thoroughly for a few minutes with a wooden spoon.
- Preheat oven to 300°F Grease a cookie sheet. Drop batter by the teaspoonful on the sheet, leaving about 2 1/2 inches between cookies. Decorate each one with ground pistachios.
- Bake 15 to 20 minutes in the center of the oven. Remove the cookies from the oven and cool. Lift the cookies off the sheet.
- Arrange the cookies on a serving dish. Nush-e Jan!
Nutrition Facts : Calories 443.2, Fat 36, SaturatedFat 4.5, Cholesterol 166, Sodium 8.7, Carbohydrate 25.8, Fiber 3.5, Sugar 19.2, Protein 10.2
NAN-E BERENJI
A staple during Nowruz (Persian New Year) festivities, these delicate cookies are flavored with rosewater and cardamom and have a texture similar to shortbread. Made with rice flour, nan berenji are also gluten-free. Traditionally, one forms balls from the dough, then presses them with a Persian cookie stamp that leaves a curved ridged design on top of the cookie, but you can achieve a similar effect using a spoon. Be sure to let the dough fully rest in the fridge so the flour has time to hydrate and the flavors can meld.
Provided by Food Network Kitchen
Categories dessert
Time 6h45m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Beat the confectioners' sugar and butter in a large bowl with an electric mixer until creamy. Add the yolks and mix until creamy and smooth, about 1 minute. Add the rosewater and cardamom and mix until combined, about 1 minute.
- Add the rice flour and stir using a rubber spatula until you have a soft dough that's still a bit moist, about 3 minutes. If needed, add more rice flour 1 tablespoon at a time. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Scoop 1/2 tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet and gently press it into a 1/2-inch-thick disc. Repeat with the remaining dough, spacing the discs 2 inches apart. Using the edge of a small spoon, gently make a series of curved indentations on top of each disc, radiating out from the center. Sprinkle with sesame seeds (if using).
- Bake until the edges start to lightly brown, 8 to 10 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack. The cookies keep, refrigerated in an airtight container, for up to 4 days.
PERSIAN COOKIES (NANE SHIRINI)
This is a recipe that my Aunt use to make for me when she came to visit. It's a traditional Persian Sugar cookie... it has a unique flavor and is great with a cup of coffee in the morning or right before bed.
Provided by Persian Mami
Categories Dessert
Time 30m
Yield 30-40 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 235.
- In a large bowl, sift or mix with a fork, 2 cups of flour and 1 teaspoon of baking powder.
- In a separate bowl, cream thoroughly 1 cup of shortening and 1 cup of granulated sugar.
- Blend in 2 egg yolks, vanilla extract, almond extract, and lemon extract. Mix well.
- Gradually add the dry ingredients and mix until dough is well blended.
- Roll dough into round balls with hands, using about 1 level teaspoon of dough for each ball.
- Place on an ungreased baking sheet and flatten slightly with a spoon.
- Bake for 20 minutes.
Nutrition Facts : Calories 60.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 12.6, Sodium 12.8, Carbohydrate 13.1, Fiber 0.2, Sugar 6.7, Protein 1
Tips:
- Be sure to use high-quality walnuts for the best flavor.
- If you don't have a meat grinder, you can finely chop the walnuts in a food processor.
- Don't overmix the dough, otherwise the cookies will be tough.
- Chill the dough for at least 30 minutes before baking to make it easier to handle.
- Use a cookie press to create festive shapes for the cookies, if desired.
- Bake the cookies until they are lightly golden brown around the edges, but still soft in the center.
- Let the cookies cool completely before storing them in an airtight container.
Conclusion:
Nan-e Gerdui are a delicious and unforgettable treat that is sure to impress your family and friends. These traditional Persian walnut cookies are made with simple ingredients and can be easily made at home. With their delicate texture and nutty flavor, they are the perfect addition to any cookie platter or dessert table. So next time you're looking for a unique and flavorful cookie recipe, give Nan-e Gerdui a try.
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