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The Rebbetzin Chef's Persian Walnut Cookies

Reviewed: Aug. 27, 2012
This is a excellent recipe and I disagree with the others who complained that the egg mixture is too runny or that there is not enough egg for walnut mixture. The trick is to beat the egg yolks on medium/high for 5 minutes until it is light and yellow and gradually add sugar. Then you have a nice white/sugar paste. Then I mix in the almonds. I use a kitchenaid mixture for all this mixing. I didn't have any problem rolling them into small little teaspoon size balls using my hand. A standard cookie sheet will fit 18 little dough balls. My mom is persian and she said these reminded her of the same cookies she had when she was a child. I used only 2 tsp of cardamom and omitted the rose water. Despite many persian recipes using rose water, the authentic recipe does not call for it. I added 1 tsp of vanilla instead and the taste was perfect. I also think the baking time is too high and this will burn your cookies. I baked mine at 300 degrees for 20 minutes middle rack. Perfect to dip in tasty persian black tea!
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