Shirini Gerdooyi (Persian Walnut Cookie) is a crown jewel of Iranian confectionery, particularly during Nowruz (New Year). These naturally gluten-free cookies offer a divine textural contrast: a delicate, crackled exterior giving way to a rich, soft, and chewy walnut heart. Scented with cardamom and vanilla, they are the perfect companion to a glass of hot Persian tea.
Must maintain steady low heat
Light colored trays prefered to prevent burning bottoms
Troubleshooting guide
These cookies dry out rapidly. They should still feel soft to the touch when removed from the oven.
They lack flour for structure and rely on cooled sugar/egg matrix. Moving them hot turns them into a crumbled mess.
If walnuts become oily paste or flour, the cookies will spread too thin and lose their signature chew.
Amount per serving
None
Freshly brewed Persian black tea (Chai) with cardamom, or Turkish coffee.
Can I use whole eggs instead of yolks?
For the authentic chewy texture, yolks are essential. Whole eggs make the cookie more cake-like.
Why did my cookies spread flat?
Either the walnuts were ground too fine (releasing oil), the egg mixture wasn't beaten enough, or the oven was too cool.
Are these truly gluten-free?
Yes, the traditional recipe uses no flour, relying solely on walnuts and eggs for body.
Can I substitute walnuts with other nuts?
Technically yes, but then it becomes a different cookie (e.g., Shirini Badami for almonds). The oil content of walnuts is specific to this recipe.
How do I store the leftover egg whites?
You can use them to make Persian 'Shirini Pofaki' (Meringue cookies) or freeze them for later use.
Must maintain steady low heat
Light colored trays prefered to prevent burning bottoms
Troubleshooting guide
These cookies dry out rapidly. They should still feel soft to the touch when removed from the oven.
They lack flour for structure and rely on cooled sugar/egg matrix. Moving them hot turns them into a crumbled mess.
If walnuts become oily paste or flour, the cookies will spread too thin and lose their signature chew.
Amount per serving
None
Freshly brewed Persian black tea (Chai) with cardamom, or Turkish coffee.
Can I use whole eggs instead of yolks?
For the authentic chewy texture, yolks are essential. Whole eggs make the cookie more cake-like.
Why did my cookies spread flat?
Either the walnuts were ground too fine (releasing oil), the egg mixture wasn't beaten enough, or the oven was too cool.
Are these truly gluten-free?
Yes, the traditional recipe uses no flour, relying solely on walnuts and eggs for body.
Can I substitute walnuts with other nuts?
Technically yes, but then it becomes a different cookie (e.g., Shirini Badami for almonds). The oil content of walnuts is specific to this recipe.
How do I store the leftover egg whites?
You can use them to make Persian 'Shirini Pofaki' (Meringue cookies) or freeze them for later use.