Description
Delicate Persian “Pistachio Infused Rose Sugar Delights” whisper sweet cultural memories of Iran’s rich culinary traditions. Fragrant rose essence and ground pistachios dance together, inviting you to savor each elegant, melt-in-mouth bite of this exquisite confection.
Ingredients
Scale
Main Ingredients:
- 3 cups (360 grams) all-purpose flour
- 2 sticks (226 grams) butter, softened
- 1 cup (200 grams) granulated sugar
- 1 egg
Leavening and Seasoning:
- ¾ teaspoon (3.75 grams) baking powder
- ¼ teaspoon (1.5 grams) kosher salt
Finishing and Garnish Ingredients:
- 1 tablespoon (15 milliliters) rose water
- 12 ounces (340 grams) white chocolate, finely chopped
- ½ cup (60 grams) pistachios, finely chopped
- ¼ cup (10 grams) dried rose petals
- Powdered sugar (for rolling)
Instructions
- Transform flour, baking powder, and salt into a unified dry mixture by sifting thoroughly into a mixing receptacle.
- Utilize a stand mixer to whip butter and granulated sugar into a cloud-like, aerated consistency with gentle, continuous blending.
- Introduce egg and rose water to the creamed mixture, harmonizing the liquid ingredients until they form a cohesive emulsion.
- Gradually incorporate the dry ingredients, gently folding until a smooth, pliable dough emerges.
- Partition the dough into two symmetrical discs, encase each in protective plastic wrap, and nestle in the refrigerator for a two-hour maturation period.
- Warm the oven to a precise 375°F, creating an ideal baking environment.
- Liberate the chilled dough and roll it out on a surface dusted with powdered sugar, achieving a delicate quarter-inch thickness.
- Employ a cookie cutter to transform the dough into elegant shapes, transferring each to a parchment-lined baking sheet.
- Slide the sheet into the preheated oven, rotating midway through an eight-minute baking cycle to ensure uniform golden edges.
- Allow cookies to rest on the baking sheet for five minutes, then transition to a wire rack for complete cooling.
- Melt white chocolate using a double boiler, creating a silky, glossy surface.
- Delicately dip each cooled cookie into the molten chocolate, then generously sprinkle with crushed pistachios and delicate rose petals.
- Permit the chocolate coating to solidify completely before presenting these aromatic delicacies.
Notes
- Chill the dough thoroughly to enhance flavor and prevent spreading during baking.
- Rose water adds delicate floral notes, so use high-quality extract for best results.
- Rotate the baking sheet midway to ensure even golden-brown edges on every cookie.
- White chocolate creates a luxurious coating that complements the nutty pistachio crunch.
- Let cookies cool completely before decorating to maintain crisp texture and prevent melting.
- Store in an airtight container to preserve the delicate flavors and maintain freshness.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg