These Pistachio Cookies are made with pistachio and almond flours are not only gluten free but so delicious and beautiful!
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Pistachio Cookies Pomegranate Icing
Yields approximately 14 cookies
1 1/2 cups almond flour
1 cup confectioners sugar, sifted
½ teaspoon nutmeg
1 teaspoon cardamom
1 Tablespoons dried rose petals
2 egg whites
1 teaspoon rosewater
1 cup pistachios, finely sliced
For the icing:
1/2 cup confectioners sugar, sifted (use Powdered Monkfruint Sweetener to make Keto)
2 - 3 teaspoons pomegranate juice
Yields approximately 14 cookies
1 1/2 cups almond flour
1 cup confectioners sugar, sifted
½ teaspoon nutmeg
1 teaspoon cardamom
1 Tablespoons dried rose petals
2 egg whites
1 teaspoon rosewater
1 cup pistachios, finely sliced
For the icing:
1/2 cup confectioners sugar, sifted (use Powdered Monkfruint Sweetener to make Keto)
2 - 3 teaspoons pomegranate juice
Directions:
Preheat the oven to 350°F (170°C). Line a baking sheet with a Silpat or parchment paper.
Combine the almond meal, confectioner’s sugar, nutmeg, cardamom and rose petals in a mixing bowl. Stir 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 sheet and press down to about a 1/2 inch thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.
For the icing:
Place sifted confectioners sugar in medium bowl. Stir 2 teaspoons pomegranate juice with sugar until combined. If icing is too thick, add more pomegranate juice 1/2 teaspoon at a time, to desired consistency.
Use spoon to drizzle icing over the cookies. Allow the icing to set completely before storing in an air tight container.
Preheat the oven to 350°F (170°C). Line a baking sheet with a Silpat or parchment paper.
Combine the almond meal, confectioner’s sugar, nutmeg, cardamom and rose petals in a mixing bowl. Stir 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 sheet and press down to about a 1/2 inch thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.
For the icing:
Place sifted confectioners sugar in medium bowl. Stir 2 teaspoons pomegranate juice with sugar until combined. If icing is too thick, add more pomegranate juice 1/2 teaspoon at a time, to desired consistency.
Use spoon to drizzle icing over the cookies. Allow the icing to set completely before storing in an air tight container.
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