"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Persian Love Cookies Recipe

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This recipe for Persian Love Cookies, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Morgan Pettengill

Category:
Category:

Ingredients:  
Ingredients:  
5/8 c. almond meal
1 c. icing sugar sifted
tsp. nutmeg
1 tsp. cardamom
⅓ c. dried rose petals
1 egg white
1 tsp. rosewater
c. pistachios finely sliced

Icing:
c. icing sugar sifted
1 tsp. pomegranate juice

Directions:
Directions:
Preheat the oven to 325. Line a baking tray with baking paper.
Combine the almond meal, icing sugar, nutmeg, cardamom and rose petals in a mixing bowl. Stir through the egg white and rosewater until it comes together.
Take tablespoons of the mixture and roll them into balls, then roll them in the sliced pistachios to coat well.
Place the balls onto the baking tray and press down to about a 1 centimetre thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.
Icing:
Stir the icing sugar and pomegranate juice together until combined. Either spoon the icing over the cookies or pipe it. Allow the icing to set completely before storing in a container.
To serve, garnish with edible flowers and dust with icing sugar.

Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
35 Mins

 

 

 

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