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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Sitdownandeatyourfood
[email protected]Overall, I really enjoyed these cookies. They're a great gluten-free and dairy-free option.
Ettie Klugkust
[email protected]These cookies are a bit too sweet for my taste.
kajura Julio uganda
[email protected]I wasn't sure how these cookies would turn out, but I was pleasantly surprised. They're chewy and flavorful, and the orange zest and pistachios add a nice touch.
Kingsley Dike
[email protected]These cookies are so easy to make and they taste amazing! I love that they're flourless and gluten-free.
Melanie Cuevas
[email protected]I've made these cookies several times now and they always turn out great. They're a perfect gluten-free and dairy-free treat.
Nombulelo moumi
[email protected]These cookies were a hit at my holiday party. Everyone loved them!
ARAYAN Yadav
[email protected]Meh.
NIRMAL TAMANG
[email protected]I'm not a big fan of cardamom, but I decided to give these cookies a try anyway. I'm so glad I did! The cardamom flavor is subtle and perfectly balanced by the orange zest and pistachios. These cookies are a new favorite!
MD Shadab
[email protected]Easy to make and absolutely delicious. Will definitely be making these again.
Ashfaq Ishaq
[email protected]These cookies are simply divine! The combination of almond, cardamom, orange zest, and pistachios is heavenly. I followed the recipe exactly and they turned out perfectly. Highly recommended!