pistachio rosewater ghriba (cookies)

How To Make pistachio rosewater ghriba (cookies)

• 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.
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