Persian Cookies
Indulge in the delicate flavors of Persian Cookies, a melt-in-your-mouth treat that combines the rich nuttiness of almond flour with the fragrant allure of rosewater and a hint of cardamom. These buttery cookies are crafted with a soft, tender dough that's chilled and shaped into perfect bite-sized morsels, making them easy to prepare. Topped with optional sesame seeds for added texture, they’re baked to perfection, keeping their pale, elegant appearance. A traditional favorite in Persian cuisine, these cookies are perfect for serving with tea or coffee, offering a sophisticated sweetness that lingers on the palate. Ready in just about 35 minutes of active cooking and baking, Persian Cookies are both manageable and impressive, making them a charming addition to special celebrations or everyday snacking.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Powdered sugar
- 1 cup Unsalted butter, softened
- 3 Egg yolks
- 1.5 tablespoons Rosewater
- 0.5 teaspoons Cardamom powder
- 2 cups Cornstarch
- 0.25 teaspoons Salt
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg yolks one at a time, beating well after each addition. Then, mix in the rosewater and cardamom powder until combined.
Gradually add the almond flour, cornstarch, and salt to the wet ingredients. Mix gently until a soft, slightly sticky dough forms. Do not overmix.
Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm it up.
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
Roll small portions of the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently press the top of each cookie with your finger or the back of a teaspoon to slightly flatten and create a small indent. Sprinkle sesame seeds on top if using.
Bake in the preheated oven for 13-15 minutes, or until the cookies are set but still pale in color. Do not overbake as they will become dry.
Remove the baking sheet from the oven and let the cookies cool completely on the sheet. They will firm up as they cool.
Serve the cookies with tea or coffee, and store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.2 g | 393% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 124.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 627 mg | 48% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
