Pofaki Gerdooyi Persian Walnut Cookies
Pofaki gerdooyi is a classic Nowruz (Persian New Year) cookie recipe that can be ready in 30 minutes. These cookies are very easy to make and naturally glute-free!
Servings: 30 cookies
Calories: 29kcal
Ingredients
- 3 large egg yolks
- ¼ cup powdered sugar
- ¼ teaspoon cardamom
- ½ tsp vanilla extract
- ¾ cup walnuts chopped
- 1 tablespoon powdered pistachios optional
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- In a bowl, beat the egg yolks, powdered sugar, cardamom and vanilla extract on high for 7 to 10 minutes until the mixture is creamy and very light in color.
- Fold in the chopped walnuts using a spatula. Make sure every piece of walnut is coated with the egg mixture.
- Using a small spoon, drop about 1 teaspoon of the cookie mixture onto the baking sheet. Continue with the remaining batter and make sure there is a 1 ½ inch space between each cookie. Top the cookies with powdered pistachios if using.
- Bake for 15 minutes. The cookies will be slightly golden when baked. Let the cookies cool completely and then transfer them to a platter.
Video
Notes
- Store the cookies in an airtight container, preferably glass, for up to 2 days at room temperature or 7 days in the fridge.
- Make sure you're using powdered sugar (icing sugar) and not granulated sugar for this recipe.
- Use the egg whites to make shirini nargili (Persian coconut cookies).
Nutrition
Calories: 29kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 18mg | Sodium: 1mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.1mg