Shirini Gerdooyi: Walnut and Pistachio Persian Egg Yolk Cookies Recipe
Shirini Gerdooyi is a delicate Persian walnut cookie made with egg yolks, powdered sugar, and chopped walnuts. These airy, tender cookies are topped with pistachios and baked to a light golden edge, delivering a sweet, nutty flavor with a soft texture. Traditionally served with tea, they offer a delightful treat that showcases the richness of walnuts with a subtle vanilla aroma.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Ingredients
Scale
Cookies
- 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
Topping
- 1 tablespoon shelled raw pistachios, finely chopped or slivered
Instructions
- Preheat oven and prepare baking sheet: Heat the oven to 300 degrees Fahrenheit with the rack in the center position. Line a baking sheet with parchment paper and set aside to prevent sticking.
- Beat egg yolks and sugar: Place the egg yolks in a stand mixer bowl or large bowl. Sift powdered sugar over them and add vanilla extract. Start beating on very low speed to avoid sugar flying out, then increase to medium-high and continue for 10 minutes, scraping the bowl sides every 2-3 minutes. The mixture should become very pale and thick, falling in heavy ribbons when lifted.
- Fold in walnuts: Gently fold the chopped walnuts into the batter using a spatula, making sure to scoop from the bottom to evenly distribute and coat the walnuts without deflating the batter.
- Portion batter on baking sheet: Using two teaspoons, scoop a rounded teaspoon (8 to 10 grams) of batter and drop onto the prepared baking sheet, spacing about 2 inches apart to account for spreading during baking.
- Add pistachio topping: Place finely chopped or slivered pistachios on top of each cookie dough mound for added texture and flavor.
- Bake: Bake in the preheated oven for 13 to 15 minutes, until edges start turning golden but the cookies remain mostly pale and feel soft to the touch.
- Cool and store: Let cookies cool on the baking sheet placed on a cooling rack for about 15 minutes. Once cooled, transfer with a thin metal or offset spatula to a serving plate. Store in a covered container on the counter for up to 3 days.
Notes
- For best results, ensure egg yolks are at room temperature before starting to achieve a fluffy batter.
- Chop walnuts into roughly 1/4-inch pieces for optimal texture throughout the cookie.
- Use parchment paper to prevent sticking and facilitate easy transfer after baking.
- The cookies will feel soft when done; avoid overbaking to keep their tender texture.
- Store cookies in a covered container at room temperature to maintain freshness up to 3 days.
Keywords: Shirini Gerdooyi, Persian walnut cookies, egg yolk cookies, walnut dessert, pistachio cookies, traditional Iranian sweets
