Rose Cardamom Pistachio Shortbread
Rose Cardamom Pistachio Short bread which is floral and delicate, laced with salty and peppery pistachios, aromatic cardamom and edible fragrant rose petals. This shortbread has both rose petals and rose water. With a thin of rose petal icing on the top.
Servings: 6 servings ( 4 cookies )
Calories: 3kcal
Ingredients
- 1 cup all-purpose flour 130g
- 2 tablespoon pistachios I used roasted with salt and pepper
- ¼ teaspoon salt optional
- ½ cup butter 113g
- ¾ teaspoon cardamom
- ¼ +⅛ cup confectioners’ sugar 45g
- 1 tablespoon edible roses crushed
- ¼ teaspoon rose water
- Rose Petal Icing
- ¼ +⅛ cup powdered sugar 45g
- ¼ teaspoon rose water
- ¼ teaspoon coconut oil melted
- 1 ½ tablespoon heavy cream
- ⅛ teaspoon salt
- ¼ teaspoon cardamom
- 1 ½ teaspoon rose petals dried edible
- 1 tablespoon pistachios roasted pistachios
Instructions
- In a medium bowl add flour, salt and edible rose petals, cardamom and mix well.
- In a kitchen aid stand mixer bowl add butter and powder sugar mix well to this and cream and mix again.
- Then finally rose water and flour mix and completely incorporate. Remove the dough and make into a shape log.
- Refrigerate the dough for at least 40 minutes or keep for 2 days. You can also freeze the dough for 3 months.
- Pre -heat the oven to 350F C. Line the baking sheet with parchment paper.
- Remove the dough from the refrigerator and unwrap and cut it into slice cookies of ¼ inch thickness. I used a cookie cutter to shape them into flowers and rounds.
- Bake the shortbread for about 12 minutes or until the sides becomes golden brown. Remove the cookies from baking sheet and place in a cooling rack.
- While cookies are cooling make icing, in a bowl whisk together, powdered sugar, rose flower water, coconut oil, cardamom cream, and salt into a very smooth icing. It shouldn’t be not too runny or thick texture like Elmer’s glue.
- With small spatula or knife spread very thin icing across the cookies. Make sure to get smooth layer, top with edible rose petals and crushed pistachios.
- Store the cookies in air tight container store up to 1 week if any left there.
Video
Notes
This is recipe is adapted from Sister Pie cookbook by Lisa Ludwinski
Nutrition
Calories: 3kcal | Cholesterol: 1mg | Sodium: 36mg | Vitamin A: 15IU | Calcium: 1mg
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