Shirini Gerdooee (Persian Walnut Cookies)

Makes about 40 1½” round cookies
Preparation
4 eggs, room temperature
2-2½ cups walnuts
½ cup sugar
½ teaspoon vanilla
1 cup almond flour
¼ cup brown sugar
¾ powdered sugar
1 teaspoon cardamon

Separate yellows from egg whites and discard (or save for future use) the yellows. In a food processor process the walnuts until flour like consistency. Set aside. Using a stand or hand mixer begin mixing the egg whites on medium/high speed. Add vanilla and sugar and increase speed to high. Continue to mix until soft peaks are formed. Mixture will also become a bit glossy. Separately from the egg whites, mix together the powdered sugar, brown sugar, walnut powder that was created from the walnuts, almond flour, and the cardamon. Sift through a sifter 1-2 times to remove any lumps. Lightly fold the egg white mixture into the dry ingredients until mixed. Line a baking pan with either parchment paper or a silpat. Using an ice cream scooper or a icing bag make about 1½” circles with distance between each circle enough to allow the cookies to flatten a bit. Once all batter has been used slam the tray on a counter top a few times to level them out. Let sit for 20 mins while the oven preheats to 350 degrees F. Bake for 15 mins then remove and let cool. Serve and enjoy.