While there are sweets made from walnuts all over the world, Iran also has its own walnut sweets. This type of pastry is very popular and delicious, and it is a big round cookie and is known as Persian walnut cookies. This sweet is originally from Borujerd, which is a city in Lorestan in the west of Iran. Today, it is a luxury sweet that is prepared everywhere in Iran and Tehran.
Popular Persian walnut cookies (Shirini Gerduyi) are usually very similar to coconut sweet, with a great taste and a cracked appearance, which is usually seen in traditional confectioneries and is very nostalgic. Walnut sweet is one of the delicious and very popular sweets of Iranian origin, the reason for its name is that most of it consists of walnuts.
Because this sweet is a bit dry, it is usually served with tea.
A sweet from sponge cage crumbs
Unlike most of the traditional sweets whose recipes have been passed down from the homes of previous generations to the confectioners, this sweet was first made in the confectioners.
So, if you want to make this sweet at home, you need to know that baking it with surface cracks requires practice and repetition, and you may not get the desired and marketable appearance the first time. In this article, we try to mention the baking tips of Persian walnut cookies.
In this way, it is necessary to have enough patience to practice and achieve the desired result in order to cook professionally. This is a sweet in which excessive crumbs of sponge cake is incorporated in persian confectionaries. So there is no need of flour for it.
Necessary ingredients for Persian walnut sweets
ground walnuts: two hundred grams (two glasses)
Egg white: two hundred grams (one glass)
Sugar: one and a quarter glass
Sponge Cake crumbs: fifty grams (half a glass)
Vinegar: one tablespoon
Baking soda: a quarter of a teaspoon
Vanilla: a quarter of a teaspoon
Cocoa powder: one teaspoon
Rice flour: 1 tablespoon
How to make Persian walnut cookies
First, crush the cold walnuts (because it should be cold otherwise they will give oil) so that they can be ground better.
Then add some cake crumbs and sugar to it. You can add fifty grams of chopped walnuts (half a glass) and two tablespoons of rice flour instead of cake crumbs. But do not replace it with biscuits.
Now add the egg white to the previous ingredients and mix well. After that, use the meat grinder twice so that the output of meat grinder again be ground.
At this stage, you will have a loose dough.
Now put this dough on low heat and stir constantly. (It is better to stir with a wooden spoon)
After a little heat, the materials become looser; But after a while, they become cohesive and elastic and do not fall off the spoon easily.
A pastry cracked like cracks of desert
Continue stirring the ingredients over the heat until the ingredients begin to steam; But do not let it boil. This step takes between 6 and 15 minutes.
Now transfer this mixture to another container and immediately add vinegar, baking soda and vanilla to it and mix well until it is uniform. Now you have to wait about thirty to sixty minutes for the ingredients to reach room temperature.
Put the preheated oven on 180 degrees Celsius. Now, using a simple round tube funnel, pour the filling to the size of a walnut pastry (7 or 8 centimeters) on parchment paper and put it in the oven and let it stay in the oven for 15 to 20 minutes.
At first, the cookies seem to puff up a bit. But then the puffs sleep and in the end they puff again.
After cooking and cooling, remove the walnut cookies from the tray.
The top of the cookies should be dry and cracked, and the back should be a shade darker.
Important points of how to prepare Persian walnut cookies
If you want to make a different amount of walnut cookies, just multiply or divide the amount of ingredients. But make sure that all proportions are observed.
This sweet should crack as you have seen in the picture. For this purpose, the oven must be completely hot.
Using some cake crumbs is to strengthen of cookies and create a special texture. To cook this sweet, be sure to use sponge cake or chiffon cake so that the taste is completely similar to the market cookies.
Before using the raw materials, make sure they are all at the same temperature as the environment.
Using a small amount of vinegar in this recipe makes the pastry texture porous and soft. But you should be careful to use only white vinegar in the recipe.
read also: How to make chicken Fesanjan or walnut stew + 15 tricks to make Fesanjan delicious
A poem of Persian walnut cookies
In lands where desert sands stretch wide,
Amidst the warmth, where sunbeams glide,
There lies a treat, both sweet and wise,
A treasure found ‘neath azure skies.
Persian walnut cookies, fair and round,
In cracked tops, delights are found,
Like desert cracks, your texture’s art,
Yet within, joy warms every heart.
Your recipe, a sacred rite,
Blending flavors, pure delight,
With every bite, a tale unfolds,
Of cherished memories, love untold.
Oh, Persian walnut, noble sweet,
In desert’s heat, our paths you meet,
You gather kin, a family dear,
In laughter’s echo, ever near.
Through Norouz and Yalda’s night,
In celebrations, pure and bright,
You bring us close, in harmony,
A taste of home, eternally.
So, cracked friend, in sands so vast,
Your sweetness binds us, steadfast,
In this desert, you’re our guide,
Persian walnut cookies, by our side.
Where and when to use Persian walnut cookies
One uses Persian walnut cookies in various occasions like Norouz, Yalda night, and any happy ceremony or gathering.
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