Pistachio Rosewater Cookies
No-bake pistachio cookies infused with rosewater and finished with a delicate glaze. Crispy outside, nutty, and floral—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 12
- Calories
- 128
- Protein
- 4g
elegantsimplemiddle-easternvegetariangluten-freecrispycrumblydessert
Ingredients
- 1.5 cups raw unsalted pistachios
- ¾ cup powdered sugar
- 1.5 tbsp rosewater
- 1 large egg white
- 2 tbsp whole milk yogurt
- ¼ cup pistachios for topping, roughly chopped
Instructions
- 1
Pulse 1.5 cups raw pistachios in a food processor until finely ground, about 1 minute.
- 2
Add powdered sugar, rosewater, egg white, and yogurt. Pulse until the mixture forms a sticky paste.
- 3
Scoop rounded teaspoons of dough onto a parchment-lined baking sheet, spacing them 1 inch apart.
- 4
Press a few chopped pistachios onto the top of each cookie.
- 5
Refrigerate for 15 minutes until set. Serve chilled or at room temperature.
Tools you’ll need
- food processor
- parchment paper
- baking sheet
- spoon
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