shirini gerdooee recipe | persian walnut cookie

Walnut cookie is one of the most popular and delicious Iranian sweets,which is known as walnut sweets because most of it consists of walnuts.Walnut sweets are usually served with tea because they are a little dry.
Walnut cookie is one of the types of delicious Iranian sweets that are used in special ceremonies. This delicious sweet is one of the most expensive sweets because its main ingredient is walnut.”Bazari walnut cookie“,which is usually served alongside “coconut sweet” has a special place in the menu of traditional confectioneries with its excellent taste and crackled appearance and is one of the nostalgic Iranian sweets.
1.Prepare the necessary ingredients and put them on the work table.In preparing traditional sweets it is better to use a kitchen scale instead of measuring cups.
2.First,grind the walnuts a little and then pour them in a clean bowl.It is better to keep the walnuts cold because they do not fall into the oil in the meat grinder.
3.Add cake crumbs and sugar.You can add 1/4 of chopped walnuts (half a cup) and two tablespoons of rice flour instead of cake crumbs.
4.Pour the egg white on the ingredients.If you are looking for dark walnut sweets (bazari color),add a teaspoon of cocoa powder.
5.Now mix the ingredients well with a wooden spoon and then pass them through the meat grinder for two rounds.
6.After one round of grinding,open the meat grinder and add the amount of walnuts collected behind the blade to the ingredients and then grind the pastry for the second time.
7.After grinding,the dough is relatively loose and smooth.Pour the pastry cream in a small pot,put it on a low heat and stir it with a wooden spoon.
8.First,the sugar will melt and the ingredients will become looser,but then it will become cohesive.It does not mean hardening,but elasticity,which means that when you put a spoon in the pastry and take it out the material is cohesive and does not fall off the spoon easily.
9.Heat the walnut cookie dough until it starts to steam and when you scoop it out with a spoon, it becomes elastic.Depending on the type of pot,the amount of heat and the volume of ingredients,this process takes between six minutes and a quarter of an hour.Make sure that the ingredients should not boil in any way.
10.Pour the hot mixture into a clean bowl and add the vinegar,baking soda and vanilla while it is still hot and mix well until smooth.Place the bowl on the work table until the ingredients reach room temperature.Heating makes the material very hot from the inside and it takes at least half an hour to an hour to reach the ambient temperature.
11.After the pastry cools down,turn on the oven at 180°C equivalent to 350°F or 4 degrees.It is very important for the oven to be hot to puff the pastry and the baking tray must be placed in a hot oven.
12.Prepare the baking tray.If you line the tray with parchment paper,grease the paper or you can use a silicone mat that does not need to be greased.
13.Prepare the nazzle and pastry bag to pour the dough on the tray.If you want to make a walnut cookie with the size of a pastry,use a simple round nazzle with a diameter of one centimeter (1A). If you want the cookies to be finer,use a smaller round nazzle or you can cut the top of the pastry bag and pour the ingredients without the nazzle
14.Pour the dough into the pastry bag,making sure that the ingredients must be completely cooled at this stage.Hold the pastry bag completely vertically on the tray and press.To make the cookies equal,count from one to five while piping.The cookies puff up in the oven so there should be at least three centimeters between them.
15.You can put the cookies in the oven in the same way,but if you want it to look more like a confectionery walnut cookie,wet your finger and smooth the shape that created on top of the cookies due to the nazzle.Tap the tray on the work table and then put it in the oven.
16.Place the tray in the oven for 15 to 20 minutes.The sweets are slightly puffy at first,but the puffs fall asleep and puff up again at the end.After cooking,place the baking tray on the cooling rack.
17.Remove the cookies from the tray after cooling.It should be dry and cracked on the sweets.
18.The back of the sweets should be a little darker and the texture should not be pasty and uniform.
19.You may not be able to bake this sweet at the first time.But I promise you,it is worth the practice and when you get the result,the crunchy texture of the sweet top and the softness and elasticity of them with the good taste of walnut will take away your fatigue.
step 19 walnut cookie
20.Store cookies in a closed container at room temperature.This sweet has a long shelf life due to the absence of fat and dairy products.
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