Persian Love Cookies
Soft cardamom, almond and lemon cookies topped with a rose water glaze, pistachios and dried rose petals.
Servings 10 cookies
Ingredients
Cookies
- 113gor ½ cup butter unsalted
- 140g or ⅔ cup light brown sugar
- ½ tsp ground cardamom more if you like a stronger taste
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
- Zest of 1 lemon
- 1 large egg
- ½ tsp baking soda
- 125g or 1 cup almond flour
- 130g or 1 cup all purpose flour
Glaze
- 1 cup powdered sugar 125g
- 1 tsp rose water
- 1 tsp vanilla
- Juice of a lemon
- Ground pistachios
- Dried rose petals
Instructions
- In a microwave safe bowl, melt the butter. Add the sugar, vanilla, cardamom lemon zest and salt and whisk for a good 2 minutes, until very well combined.
- Whisk in the egg.
- Add the almond flour and stir to combine. Add the baking soda and all purpose flour and stir to combine. Let the batter sit in the fridge, covered with plastic wrap, for an hour.
- Preheat the oven to 350 F. Scoop the cookies onto a parchment lined aluminum baking sheet using a 1.5 - 2.5 tablespoon scoop.
- Bake until the middles are not wet and the edges are golden, 10-13 minutes depending on size. They’ll look puffy when they come out and will fall a little and crinkle as they cool.
- Once they are completely cool, make the glaze:
- Whisk together the powdered sugar, rose water, vanilla and enough lemon juice to make a pourable glaze (it can be thick with less lemon juice or thin with more, your choice). Drizzle it over the cookies and immediately sprinkle on the dried rose petals and pistachio chunks.
- Cookies keep for 3-4 days, in an airtight container.
Video
Notes
Previously I had bakers separate the flour to optimize hydration. I have tried it recently by adding all the flour and extending the chill time, and found it produces the same cookie so we can add it all at once now - makes the process a bit simpler.