We’re already moving into “too many” eggs territory this spring, so we’re looking for recipes that use 3 or more eggs at a time. This recipe uses 3 egg yolks, so you can also use those 3 leftover whites to whip up some meringues to go with your egg yolk cookies. These delicate drop cookies are naturally gluten free and dairy free and low in sugar, plus they’re pretty easy to make. This is a traditional Persian recipe, where the cookies would be served with tea or at New Year’s celebrations.
We talk you through making these Egg Yolk Cookies in Episode 282 of our podcast. If you enjoy this recipe, you may also enjoy our recipes for Sicilian Sesame Cookies and Lemony Anise Tea Cake.
Ingredients
3 large egg yolks (whites reserved for something else, or frozen, or fed to chickens/dogs)
1/4 cup powdered sugar
1/4 tsp cardamom
1/2 tsp vanilla extract
3/4 cup walnuts, chopped
1 tbsp powdered pistachios , optional for decorating the tops
Directions
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or foil. Set aside.
In a bowl, beat the egg yolks, powdered sugar, cardamom and vanilla extract on high for 8 to 10 minutes until the mixture is creamy and very light in color.
Fold in the chopped walnuts using a spatula, thoroughly coating the walnuts in the egg mixture.
To make the cookies, drop about 1 teaspoon of dough onto the baking sheet. Leave a generous inch or so between each cookie to give them room to spread. Optional – top the cookies with pistachio powder.
Bake for 12-15 minutes. The cookies will be slightly golden when baked. Let cool completely and enjoy!.