Siberian Cookies Food
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
SIBERIAN COOKIES
Make and share this Siberian Cookies recipe from Food.com.
Provided by Dienia B.
Categories Drop Cookies
Time 45m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Beat eggs well till sugar is absorbed.
- Add ground nuts.
- Gradually add flour and cinnamon with a spoon.
- Add butter; mix until well blended.
- Drop by teaspoons unto VERY well greased cookie sheet.
- These spread a lot--leave room.
- Bake at 350° for 10 minutes, until edges are slightly browned. Cookies will be soft.
- Remove from cookie sheet and allow to harden.
Nutrition Facts : Calories 638.1, Fat 20.4, SaturatedFat 5, Cholesterol 221.7, Sodium 98.6, Carbohydrate 102.7, Fiber 3.4, Sugar 67.9, Protein 14.3
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