Koloocheh Fuman is a traditional Persian cookie from Fuman, a city in Gilan province. These soft, thick, and golden cookies are known for their intricately stamped tops and rich, spiced walnut filling. Traditionally baked in clay ovens, Koloocheh Fuman is a beloved treat enjoyed with Persian tea, especially during Nowruz and family gatherings.
The origins of Koloocheh Fuman date back to centuries-old Persian baking traditions, where nuts, cinnamon, and cardamom were commonly used in pastries. The intricate patterns on the cookies were traditionally made using wooden hand-carved stamps, a technique still used in Fuman’s famous bakeries today.
Over time, Koloocheh Fuman became a symbol of Persian hospitality, often served during Nowruz, weddings, and family gatherings. While modern versions exist, the authentic handmade Koloocheh from Fuman remains a treasured treat, attracting visitors to the region for a taste of its soft, warm, and aromatic flavors.
Ingredients
For the Dough:
3 cups all-purpose flour
½ cup unsalted butter, softened
½ cup sugar
½ cup warm milk
1 egg + 1 egg yolk (for dough and egg wash)
1 tsp baking powder
½ tsp salt
1 tsp cardamom powder
1 tbsp rosewater
For the Walnut Filling:
1 cup ground walnuts
⅓ cup sugar
1 tsp cinnamon
½ tsp cardamom powder
2 tbsp melted butter
1 tbsp rosewater
For the Egg Wash & Garnish:
1 egg yolk
1 tbsp milk
1 tbsp sesame seeds or crushed pistachios (optional)
Directions
Prepare the Dough:
In a large bowl, cream together butter and sugar until light and fluffy. Add egg, warm milk, rosewater, cardamom, baking powder, and salt, mixing well. Gradually add flour, kneading until a soft, non-sticky dough forms. Cover and let rest for 30-45 minutes.
Make the Walnut Filling:
In a small bowl, mix ground walnuts, sugar, cinnamon, cardamom, melted butter, and rosewater until it forms a crumbly paste.
Shape the Koloocheh Fuman:
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper. Divide the dough into small balls (about golf-ball size).Flatten each dough ball and place a spoonful of filling in the center. Fold the dough over the filling, seal the edges, and gently flatten into a round disc. Use a wooden stamp or fork to create traditional Koloocheh patterns on the top.
Bake the Cookies:
Brush each cookie with egg wash (whisked egg yolk and milk) and sprinkle with sesame seeds or pistachios if desired. Bake for 20-25 minutes until golden brown. Let cool on a wire rack before serving.
Serve:
Enjoy warm or at room temperature with a glass of Persian tea (chai). Store in an airtight container for up to a week.
