Pistachio Rosewater Ghriba (Cookies)
1 photo of Pistachio Rosewater Ghriba (cookies) Recipe
makes 1 batch. Prep includes chill time
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.
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About Pistachio Rosewater Ghriba (Cookies)