I came across these Persian Love Cookies just here at heneedsfood the other day and just adored the beautiful presentation! I don't bake a lot of biscuits but these looked so delicious and seemed so simple I decided to make them to celebrate spring.
Very easy to make- I halved the recipe the first time around.
Mine have come out tasting like extra delicious biscotti.
Ingredients:
140 grams of ground almonds
110 grams of sifted icing sugar
1/3 c of dried rose petals (yes, they're fine in the biscuits- I cut mine up)
1 tsp ground cardamom
1/2 tsp ground nutmeg- I grate nutmeg from whole nuts
A teeny pinch of salt
1 tsp rose water
1 egg white
Mix until it all comes together in a ball
Roll in to balls & then in finely sliced pistachio nuts
Press each ball fairly flat- around 1 cm thick on to baking paper on an oven tray
Bake at 170 c for around 20 minutes
Keep a close eye on them towards the end of cooking- they need to be golden not dark brown!
When cold, ice with this icing:
Make a small amount of strong hibiscus (sabridiffa) tea in a small cup- cool
Strain and stir in to 1/2 cup of icing sugar until the icing is pourable
Add a splash of rose water
Such a simple way to make glorious rose pink icing without artificial colourings
Decorate the biscuits and the plate and the table, if you like, with edible flowers
I've used lilac, double violets, heartsease, double pink hawthorn, flowering cherry blooms, white soul strawberries, Mme Cecile Brunner roses, granny bonnets and scented geranium flowers.
Dust the whole thing with icing sugar when you're done for a magical feel.
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