pistachio rosewater ghriba (cookies)
I've not tried these yet as I have always been leery of baking without flour. One of these days I'm going to boot up my courage and give it a try......really, I am. I think they would be wonderful.
►
yield
serving(s)
prep time
45 Min
cook time
10 Min
method
Bake
Ingredients For pistachio rosewater ghriba (cookies)
-
2 cshelled pistachios
-
1/2 cgranulated sugar
-
1/4 tspground cardamom
-
1 tspbaking powder
-
2 tsprose water
-
4egg yolks
-
1/4 cbutter
-
powdered sugar for dusting
-
shelled whole pistachios to top cookies
How To Make pistachio rosewater ghriba (cookies)
-
1Preheat your oven to 350F. In a food processor, blend the pistachios until they are broken down to almost a powder.
-
2n a large bowl combine pistachio flour, granulated sugar, cardamom, and baking powder. Add to the dry ingredients the rosewater and egg yolks.
-
3Break up the butter with your hands or a pastry cutter and begin working into the dough. Using your hands or pastry cutter mix all of the ingredients until everything has been combined, the dough will feel slightly sticky.
-
4Line a cookie sheet with parchment paper or a silpat sheet. From small balls with your hands, about 1" in diameter.
-
5Coat the balls with powdered sugar and place onto a cookie sheet or plate. Refrigerate the cookies for 30 minutes, or place in freezer for 10 minutes.
-
6Arrange cookies on baking sheet and gently press a pistachio into the top of each. Do not flatten the cookies, they will naturally shape. Bake for 10 - 12 minutes. The cookies should still be a pale color.
-
7Leave on the baking sheet for 5-10 minutes to allow the cookies to finish setting, then transfer to a cooling rack. When the cookies are completely cool, transfer to an air tight container.
-
8Cookies can be stored on the counter for 1-2 weeks, or in the freezer for up to 3 months. To serve, remove from the freezer and allow to come to room temp before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT