Pistachio Rosewater Ghriba (Cookies)

Annacia *

By
@Annacia

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.


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Serves:

makes 1 batch. Prep includes chill time

Prep:

45 Min

Cook:

10 Min

Method:

Bake

Ingredients

2 c
shelled pistachios
1/2 c
granulated sugar
1/4 tsp
ground cardamom
1 tsp
baking powder
2 tsp
rose water
4
egg yolks
1/4 c
butter
powdered sugar for dusting
shelled whole pistachios to top cookies

Directions Step-By-Step

1
Preheat your oven to 350F.

In a food processor, blend the pistachios until they are broken down to almost a powder.
2
n a large bowl combine pistachio flour, granulated sugar, cardamom, and baking powder.

Add to the dry ingredients the rosewater and egg yolks.
3
Break 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.
4
Line a cookie sheet with parchment paper or a silpat sheet.

From small balls with your hands, about 1" in diameter.
5
Coat 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.
6
Arrange 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.
7
Leave 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.
8
Cookies 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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: Middle Eastern
Other Tag: Healthy