These rich and chewy cookies are also called nan-e gerdui. They are gluten and dairy free, a great snack with a cuppa.
Yummy! And SUPER easy to slap together - I mixed it all up in under a minute. Wear latex gloves while rolling the balls, as the mixture can be a tad sticky. I tried them with both walnuts and almonds... the walnut ones were richer and chewier, while the almond ones turned out crunchier and a bit lighter. I prefer the walnut version. They were baking in the oven when my husband came home, and he commented that they made the house smell heavenly. This will definitely be a staple for when I have guests - they're so fancy and gourmet-tasting, with so little effort on my part! - 05 Apr 2006 (Review from Allrecipes USA and Canada)
I made a colassal mess of my kitchen. This recipe looked so simple and good. Cookie bakers, heed my experience... I ground too many walnuts, so I added extra liquids - I must have added too much because when I took my cookies out of the oven there was one big cookie burnt on to my pan. So after playing with it a bit I found: heat the oven to 300 degrees; add extra nuts, at least 1/2 a cup and no extra liquids. You MUST line the pan with partchment or at least tin-foil! - I thought I could get away with just greasing the pan as with so many other recipies. And finaly cook for only 15 to 18 minutes. Whew! Pretty good cookie after I cleaned up the mess and corrected my mistakes. - 30 Nov 2006 (Review from Allrecipes USA and Canada)
Delicious and easy! I don't get why people complain/give a bad review when they don't follow directions. Perhaps the "metallic" taste wannabaker complained about was due to using foil on the sheets, instead of parchment as instructed. Easy cookies, very rich flavour, and they looked pretty. This was the first time I was asked for a cookie recipe. Thank you for sharing! - 05 Feb 2009 (Review from Allrecipes USA and Canada)