Pistachio Persian Love Cookies
Persian sweets and desserts are so visually appealing and delicious in taste that I could not help devouring these Pistachio Rose Persian Love Cookies as soon as they were done. I have long been eyeing these cookies on this blog for a long time and at last gathered all the ingredients to make them. So attractive to behold, so delicious in taste, soft and chewy in texture with the fragrance of rose petals that fills your senses as you bite into them. And with the first bite you begin to wonder if you have already fallen head over heels in love with them. You cannot stop craving for more....... No wonder they are called Love Cookies!!
Ingredients
Ingredients:
- 100 gm almond meal
- 50 gm pistachios ground
- 110 gm icing sugar sifted
- 80 gm pistachios finely sliced
- 1/2 tsp nutmeg
- 1 Tsp green cardamoms ground
- 1/3 cup dried rose petals
- 1 egg white
- 1 tsp rose water
- 1 tbs berry juice blueberry and raspberry
- 6 tbs icing sugar
Instructions
Instructions:
- Preheat oven to 335 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Grind the almonds and pistachios separately and mix together. Add the sifted icing sugar, nutmeg, green cardamom powder, rose petals and mix well.
- Blanch the 80 gm pistachios (soak them in warm water and remove their skins) and slice them.
- Now add the egg white and rose water to the dry ingredients (step 2) till the mixture comes together.
- Shape into balls and roll them in the pistachio slices, place them on the lined cookie sheet and bake in the oven for 20 minutes. Remove and leave them to cool on a wire wrack.
- Mix together the icing sugar with the berry juice until you get a smooth pourable glaze like texture. When the cookies are completely cooled, drizzle the icing on top in a zigzag motion with a fork.
- Once the icing is completely set, decorate them with rose petals and dust lightly with icing sugar before serving. Enjoy!