Pistachio Rosewater Ghriba (Cookies)
Featured Pinch Tips Video
- 2 c
- shelled pistachios
- 1/2 c
- granulated sugar
- 1/4 tsp
- ground cardamom
- 1 tsp
- baking powder
- 2 tsp
- rose water
- egg yolks
- 1/4 c
- powdered sugar for dusting
- shelled whole pistachios to top cookies
In a food processor, blend the pistachios until they are broken down to almost a powder.
Add to the dry ingredients the rosewater and egg yolks.
Using your hands or pastry cutter mix all of the ingredients until everything has been combined, the dough will feel slightly sticky.
From small balls with your hands, about 1" in diameter.
Refrigerate the cookies for 30 minutes, or place in freezer for 10 minutes.
Bake for 10 - 12 minutes. The cookies should still be a pale color.
When the cookies are completely cool, transfer to an air tight container.
To serve, remove from the freezer and allow to come to room temp before serving.