Name: Shirini Gerdooyi: Walnut and Pistachio Persian Egg Yolk Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Persian
Ingredients: 3 large egg yolks, at room temperature; 1/3 cup (40 grams) powdered sugar; 1/2 teaspoon vanilla extract; 1 scant cup (80 grams) walnut halves, chopped into 1/4-inch pieces; 1 tablespoon shelled raw pistachios, finely chopped or slivered

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Introduction

Shirini Gerdooyi is a delicate Persian walnut cookie made with rich egg yolks and a touch of vanilla. These light, nutty treats have a tender texture and a subtle sweetness that makes them perfect for tea time or festive occasions.

A group of round, light golden cookies spread on a white marbled surface, each cookie topped with scattered green slivers of pistachios embedded into a slightly rough, bumpy surface that shows small white chunks within the dough, with one cookie broken to reveal its inside texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large egg yolks, at room temperature
1/3 cup (40 grams) powdered sugar

1/2 teaspoon vanilla extract
1 scant cup (80 grams) walnut halves, chopped into 1/4-inch pieces

1 tablespoon shelled raw pistachios, finely chopped or slivered

Instructions

Step 1: Preheat the oven to 300°F (150°C) and position the rack in the center. Line a baking sheet with parchment paper and set it aside.

Step 2: Place the egg yolks in a large bowl or the bowl of a stand mixer. Sift the powdered sugar over the yolks and add the vanilla extract. Beat on very low speed initially to prevent sugar from flying out, then increase to medium-high. Beat for 10 minutes, scraping the bowl every 2 to 3 minutes until the mixture is pale and thick enough to fall in heavy ribbons.
Step 3: Fold in the chopped walnuts gently using a spatula, ensuring the nuts are evenly coated and distributed in the batter. Using two teaspoons, scoop rounded teaspoons of batter (about 8 to 10 grams) and drop them onto the prepared baking sheet, spacing each about 2 inches apart.
Step 4: Sprinkle the tops with chopped pistachios. Bake for 13 to 15 minutes until the edges turn slightly golden but the cookies remain pale and soft to the touch.

Step 5: Allow the cookies to cool on the baking sheet placed on a cooling rack for about 15 minutes. Carefully transfer them to a serving plate using a thin metal or offset spatula. Store in a covered container at room temperature for up to 3 days.

Tips & Variations

Ensure egg yolks are at room temperature to achieve the right volume and texture when beaten.
Chop walnuts evenly in 1/4-inch pieces for consistent texture throughout the cookie.

For added flavor, toast walnuts lightly before chopping.
Substitute pistachios with slivered almonds or skip the topping for a simpler look.

Storage

Store Shirini Gerdooyi cookies in an airtight container at room temperature for up to three days to maintain their soft texture. Avoid refrigeration as it can dry them out. To refresh their softness, warm briefly in a low oven before serving.

How to Serve

A stack of four round, light beige cookies with a slightly cracked texture is placed on a white marbled surface. The top cookie is sprinkled with chopped green pistachios. Around the stack, there are scattered whole pistachios and additional cookies lying flat on the surface. In the foreground, two lemon slices rest beside the stack, showing a bright yellow color and juicy texture. The background is soft and blurred with a subtle light gray color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

This recipe relies on egg yolks to create a rich, tender texture. Using whole eggs will alter the consistency and may result in a less delicate cookie. It’s best to follow the recipe for optimal results.

Can I make these cookies gluten-free?

Shirini Gerdooyi is naturally gluten-free as it contains no flour. Just make sure your powdered sugar is gluten-free certified to avoid cross-contamination.