Persian Walnut Cookies in Air Fryer
Delicate cookies with rose water and cardamom, quickly cooked in the Air Fryer.
Steps
- 1
Grind the walnuts in a blender or food processor until finely powdered (do not overprocess to avoid releasing oil).
- 2
In a bowl, mix the ground walnuts with powdered sugar, rose water, and ground cardamom.
- 3
Add the egg yolk and flour, then mix well until a homogeneous dough forms. If too sticky, add a little more flour.
- 4
With lightly floured hands, shape small balls and flatten them into discs about 2 cm thick.
- 5
Grease the Air Fryer basket with oil spray and place the discs in a single layer without overlapping.
- 6
Cook at 180°C (350°F) for 10 minutes, until golden and crispy. Let them cool before serving.
Shopping list
walnut halves, powdered sugar, rose water, ground cardamom, egg yolk, all-purpose flour, oil spray
Recipe story
These Persian walnut cookies originate from the refined cuisine of the Safavid imperial court, where rose water and cardamom were considered divine gifts. It is said that in the 16th century, royal chefs created these cookies to celebrate the arrival of spring, combining walnuts with precious flavors. The recipe has been passed down through generations in Persia (modern-day Iran) and remains a popular dessert during holidays. Today, the cookies are reinterpreted in the Air Fryer for a faster and easier version.
Ingredient Secrets
Cardamom
Cardamom, known since antiquity as the 'seed of paradise,' was one of the most prized spices on the trade routes between India and Rome. In the Middle Ages, it was so valuable that Arab merchants kept its origin secret, and it was used in Europe as an aphrodisiac and digestive aid. Today, cardamom remains a staple in Scandinavian and Middle Eastern cuisines.
