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How to Make Persian Walnut Cookies
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, beat 2 large egg yolks with ¾ cup (150g) granulated sugar until pale, thick, and almost white (about 5-7 minutes using a stand mixer or hand mixer).
- Gently fold in 1 cup (100g) finely chopped walnuts and the zest of 1 lemon.
- Drop rounded teaspoonfuls of batter onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
4g
Carbs
1g