FLOURLESS ALMOND COOKIES WITH CARDAMOM, ORANGE ZEST, AND PISTACHIOS
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into logs and slicing into cookies.
Provided by Louisa Shafia
Categories Cookies Passover Kosher for Passover Almond Cardamom Orange Pistachio Chocolate Dessert Potato Wheat/Gluten-Free Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 10
Steps:
- Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
- Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
- Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
- Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
- Bake cookies, rotating sheets halfway through, until undersides are golden, 8-12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
- If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
- Do Ahead
- Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.
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Paul Butler
[email protected]I'm not a big fan of almond flour, but these cookies were surprisingly good. I'll definitely be making them again.
intisar ahmad
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them.
Moon Ruma
[email protected]These cookies were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious!
Janice Lawrence
[email protected]I love the idea of these cookies, but I had some trouble with the recipe. The dough was very sticky and difficult to work with. I think I may have added too much almond flour.
Denis Waliaula
[email protected]I was disappointed with this recipe. The cookies were dry and crumbly, and the flavor was bland. I won't be making these again.
Neerajan Yadav
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Foxy Areku
[email protected]Yummy!
Md Asolat
[email protected]I've made these cookies several times now and they are always a hit. They're so easy to make and they always turn out delicious. I love the combination of almond and cardamom, and the orange zest and pistachios add a nice touch of flavor.
Md Akas
[email protected]These cookies were easy to make and turned out perfectly. The flavors were well-balanced and the texture was spot-on. I would definitely recommend this recipe to anyone looking for a delicious and unique cookie.
Ibrahim Mia
[email protected]I love experimenting with different cookie recipes, and this one did not disappoint. The cookies turned out beautifully, with a lovely golden-brown color and a wonderful aroma. They were crispy on the outside and chewy on the inside, just the way I l
OKAFOR JUSTICE
[email protected]These cookies were a delight! The combination of almond, cardamom, orange zest, and pistachios was divine. They had the perfect balance of sweetness and spice, and the texture was chewy and soft. I'll definitely be making these again!