Pistachio Rosewater Cookies
Delicate and fragrant, these shortbread-like cookies combine the nutty crunch of pistachios with the floral aroma of rosewater, offering a taste of Middle Eastern-inspired baking popular in Israel.
🧂 Ingredients
- 2.5 cups All-purpose flour
- 2.5 cups Raw pistachios(shelled, unsalted, coarsely ground)
- 1 cup Granulated sugar
- 0.5 teaspoon Kosher salt
- 2 large Large egg yolks
- 1 large Large eggs
- 1 tablespoon Rosewater
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2
In a food processor, pulse the pistachios until coarsely ground. Transfer to a large bowl.
💡 Tip: Be careful not to over-process into a paste. - 3
Add the granulated sugar and kosher salt to the ground pistachios and stir to combine.
💡 Tip: Ensure all ingredients are well distributed. - 4
In a separate small bowl, whisk together the egg yolks, whole egg, and rosewater.
💡 Tip: Use good quality rosewater for the best flavor. - 5
Pour the wet ingredients into the pistachio mixture and stir until a cohesive dough forms.
💡 Tip: The dough will be slightly sticky. - 6
Drop rounded teaspoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
💡 Tip: A small cookie scoop can ensure uniform size. - 7
Bake for 18-22 minutes, or until the edges are lightly golden brown. Rotate the pans halfway through baking for even cooking.
- 8
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
💡 Tip: Cookies will firm up as they cool.
💡 Pro Tips
- ✓For a richer flavor, you can lightly toast the pistachios before grinding.
- ✓If the dough is too sticky to handle, chill it for 15-20 minutes before shaping.
- ✓These cookies can be stored in an airtight container for up to 3 days.
🔄 Variations
- Add a pinch of cardamom to the dough for an extra layer of spice.
- Dust cooled cookies with powdered sugar.