For a richer flavor, toast the walnuts lightly before chopping. Store cooled cookies in an airtight container at room temperature for up to 3 days. The dough can be made ahead and refrigerated for up to 24 hours. Let it come to room temperature slightly before scooping. Try adding a pinch of saffron to the batter for a more authentic Persian flavor.
Pofaki Gerdooyi
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING30 People
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VIEWS9
Delicate and fragrant Persian walnut cookies, adorned with slivered pistachios, offer a taste of Nowruz celebrations. These melt-in-your-mouth treats are the perfect accompaniment to a cup of tea and a warm welcome.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol25 mg
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium7 mg
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Sugar1 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325°F (165°C). Line a baking sheet with parchment paper. (5 minutes)
02
StepIn a medium bowl, using an electric mixer, beat egg yolks, powdered sugar, cardamom, and vanilla extract on high speed until light and creamy, about 5 minutes.
03
StepGently fold in the chopped walnuts until evenly distributed. (2 minutes)
04
StepDrop teaspoon-sized mounds of batter onto the prepared baking sheet, leaving about 1 inch between each cookie. (5 minutes)
05
StepGarnish each cookie with slivered pistachios. (3 minutes)
06
StepBake for 12-15 minutes, or until the edges are lightly golden brown. (15 minutes)
07
StepLet the cookies cool completely on the baking sheet before serving. Dust with additional powdered sugar if desired. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Yesenia Ryan
Jun 28, 2025The recipe was very clear and easy to follow. I especially appreciated the tip about toasting the walnuts beforehand.
Donnie Spencer
Jun 25, 2025These cookies were so easy to make and absolutely delicious! The cardamom adds such a wonderful warmth.
Antwon Cremin
Jun 22, 2025I made these for Nowruz and they were a huge hit! Everyone loved the delicate flavor and the beautiful pistachio topping.
Lee Gleason
Jun 10, 2025These are now a family favorite! Thank you for sharing this wonderful recipe.