The Rebbetzin Chef's Persian Walnut Cookies


These rose-scented Persian cookies are delicately spiced. They're the perfect treat for Passover since they contain no flour. They are nutty, rich, and slightly chewy with a crunchy exterior.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
45 mins
36 cookies


  • 1 ½ cups finely ground walnuts

  • ¾ cup white sugar

  • 4 large egg yolks, divided

  • 1 tablespoon ground cardamom

  • 1 teaspoon baking soda

  • 1 tablespoon rose water

  • 1 teaspoon water

  • ½ cup walnut pieces for decoration


  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  2. Mix together ground walnuts, sugar, 3 egg yolks, cardamom, baking soda, and rose water in a medium bowl until well blended. Roll teaspoon-sized pieces of dough into balls and place 2 inches apart onto the prepared baking sheets.

  3. Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with egg yolk glaze.

  4. Bake in the preheated oven until golden, about 20 minutes. The cookies will appear soft and undercooked but they will harden considerably when cooled.

  5. Remove from the oven and allow to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.


Pistachios or almonds can be used instead of walnuts.

Nutrition Facts (per serving)

66 Calories
5g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 66
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 23mg 8%
Sodium 36mg 2%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 1g
Vitamin C 0mg 1%
Calcium 10mg 1%
Iron 0mg 2%
Potassium 33mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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