1/2 c almond flour [ground almonds]
1/2 c AP flour
1/3 c sugar
1/8 tsp baking powder
1/8 tsp salt
1 tsp almond extract
1/8 - 1/4 tsp cardamom
1 egg
rose water
note: you can probably use orange flower water instead if you don't like rosewater.

preheat oven to 350 F.

place all ingredients except egg, almond extract and rose water in a bowl.add the beaten egg & almond extract
stir well with a wooden spoon to make a rough dough make a neat ball of dough. be forewarned, this is a somewhat sticky dough.take approximate tablespoons of dough and measure out 12 even [more or less] portions to make large-marble sized balls.

wet your hands with rose water and make smooth balls. rewet your hands as necessary. place these evenly on the baking sheet and then press a large green pistachio nut [or blanched almond] in the center of each ball with fingers moistened again in rosewater, press down slightly to flatten each ball.bake the cookies for 15 minutes until slightly coloured. remove from oven and let cool

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