Saturday, 10 September 2016

Walnut Cookies - نان گردویی - Nan-e Gerdooi

Walnut cookies are wrinkly, chewy, semi-sweet and a cross between an amaretti and a macaron - made with egg whites, sugar and ground walnuts.  Walnut cookies are an oldie but a goodie! A bakery would not be complete if they didn't have walnut cookies.  The last time I tried something as close as this was at a Swiss bakery.  This year, we didn't buy walnuts by the kilo but by the sack ... a few sacks of them.  The task of cracking kilo after kilo of walnuts took hours and hours but so satisfying in the end. Having cracked and cleaned so many kilos of walnuts, the fun of experimenting with so many different recipes began.  Today, for the first time, I baked walnut cookies however, the recipe has been modified to achieve semi-sweet cookies but chewy and moreish.

Growing up mum never baked, unless by a miracle she baked her 7 Spoons Yoghurt Cake. The other day, I came home to a whole tray of what mum described as walnut cookies but didn't resemble cookies, yet alone walnut cookies.  Although she still doesn't bake anything sweet, other than bread which is her forte, sometimes she surprises me with her baking. I know very well that she loves walnuts so much that she insisted, we stock up on walnuts this year because "let's face it, we can eat walnuts in any way we can" she said.  She has a point. We eat walnuts in any way we can - fresh, roasted, with feta cheese on toast, in salads, in baking, with dates and in stews.  I am glad we did, and I am glad she had a baking disaster so, we could use it as an opportunity to perfect a recipe.  



Ingredients:

200g Walnuts - roughly ground
100g Sugar
3 Egg Whites
1 Tablespoon White Vinegar
1 Tablespoon Rice Flour
1 Teaspoon Vanilla Essence
1/4 Teaspoon Baking Powder

  1. In a food processor bowl, place walnuts, egg whites and sugar.
  2. Process until smooth.
  3. Transfer the mix into a saucepan and heat slightly until sugar has dissolved.
  4. Cool the mix, add the rest of the ingredients and mix with a spoon.
  5. Pipe 1.5cm wide circles of cookie dough on a baking tray lined with baking paper.
  6. Dip back of a teaspoon into cold water and flatten the cookie dough tops.
  7. Bake at 150C for 15 minutes. 




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