Clean recipe · cooking.nytimes.com

Shirini Gerdui (Flourless Walnut Cookies)

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Ingredients

Step 1Heat the oven to 300 degrees with the rack in the center position. Line a baking sheet with parchment paper and set aside.
Step 2Place 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 3Use 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 4Top 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 5Leave 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.