Pistachio Cardamom Cookies
Vegan, Gluten-free Persian Pistachio Cardamom Cookies
- Total Time30 minutes
- Yield20 cookies 1x
- DietVegan
Ingredients
Units
Scale
- 1 cup of vegan butter softened (I use Earth Balance sticks)
- 1/2 cup caster sugar
- You can get this on Amazon. If you need to make your own vegan caster sugar, try blending organic granulated sugar until is super fine but not powdery.
- 3 tsp. rosewater
- 2 tsp. ground cardamom
- 2 1/2 cups of white rice flour
- 1/3 cup of chopped unsalted, raw pistachios
- 1-2 Tbsp. of crushed unsalted, raw pistachios for topping (I use a mortar and pestle to crush the pistachios)
- Edible roses for garnish
Instructions
- Leave vegan butter out for 30 minutes to soften.
- Heat oven to 325 F.
- Using a stand mixer with paddle attachment, cream the vegan butter and caster sugar in a large bowl until blended and fluffy.
- Add the rosewater and cardamom and mix to incorporate.
- Add the flour in batches and mix.
- Add the chopped pistachios and mix until blended.
- Roll tablespoons of the dough into balls and place on a baking sheet lined with parchment paper.
- Slightly flatten each ball with a fork and sprinkle the tops with the crushed pistachio.
- Bake for approximately 20 minutes.
- Note: these cookies stay white and do not brown or golden.
- Remove from the oven and transfer to a wire rack to cool.
- Garnish with edible roses if desired.
Notes
I do want to emphasize that caster sugar is an important ingredient for this recipe. I have tried making these cookies with granulated sugar, but the cookies never turned out as smooth and light as when I used caster sugar. You can get caster sugar on Amazon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desert
- Cuisine: Iranian/Persian
Find it online: https://plantbasedpersian.com/cardamom-rosewater-rice-cookies/