Shirini Gerdui (Flourless Walnut Cookies)
Updated March 17, 2025
- Total Time
- 35 minutes, plus 15 minutes’ cooling time
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large egg yolks, at room temperature (see Tip)
- ⅓cup/40 grams powdered sugar
- ½teaspoon vanilla extract
- 1scant cup/80 grams walnut halves, chopped into ¼-inch pieces (see Tip)
- 1tablespoon shelled raw pistachios, finely chopped or slivered
Nutritional analysis per serving (15 servings)
59 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 300 degrees with the rack in the center position. Line a baking sheet with parchment paper and set aside.
- Step 2
Place the yolks in the bowl of a stand mixer or a large bowl. Sift the powdered sugar over the yolks and add the vanilla. Using the paddle attachment or the beaters of a hand mixer, start on very low speed so the powdered sugar does not fly out. Once combined, increase speed to medium-high and beat for 10 minutes. Use a spatula to scrape and clean the sides of the bowl every 2 to 3 minutes, so the yolks are fully incorporated. The batter should be very pale in color and fall in thick heavy ribbons when the paddle is lifted.
- Step 3
Use a spatula to fold in the walnuts, making sure to scoop from the bottom of the bowl so the walnuts are all coated and equally distributed. Using two teaspoons, scoop a rounded teaspoon (8 to 10 grams) of batter and use the other teaspoon to drop it on the prepared baking sheet. Continue with the rest of the batter, leaving 2 inches between the rounds. (The cookies will spread as they bake.)
- Step 4
Top with pistachios and bake until the edges start to turn golden, 13 to 15 minutes. They should not change color much and they will still feel soft to the touch.
- Step 5
Leave to cool on the baking sheet on a cooling rack, about 15 minutes. Once cool, use a thin metal spatula or offset spatula to transfer them to a serving plate. Store in a covered container on the counter for up to 3 days.
- Not all egg yolks are the same size. If one of yours is particularly small, add an extra yolk. Ideally, you should use a total of 50 to 55 grams of yolks.
- Be sure to use good-quality walnuts: Discard any dark ones as they will be bitter and taste one to make sure they’re not rancid. Also, don’t chop the walnuts to a powder — small pieces will add the right texture to the cookies.
Private Notes
Comments
So simple and good! Great texture, and not too sweet, but sweet enough to satisfy. Easy clean up too! I imagine you could play a bit, maybe next time I’ll put some cardamom…Yumm…
Big thx Naz for including the weights of ingredients and for recognizing (see Tips) that not all eggs are created equal!
This sounds delicious. However, I wonder, would it be even better with just a touch of salt, either in the batter or flaky sea salt sprinkled on top?
These are lovely cookies; wonderful texture and delicate flavor! The pistachio bits on top provided a ton of flavor. Next time, I'm inclined to double the recipe; I don't have a stand mixer so I want more return (more cookies) on my investment (time using the hand mixer). ;-)
Simple and not too sweet, but I had to scrape mine off into a messy taffy-like ball.
This cookie disappointed me. The flavor wa bland. Not worth the efforts involved.
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