Persian Love Cookies Recipe

These cookies taste just like Persian Love cake. They are crispy on the outside and soft in the middle.  

Cookie – ½ cup butter 113g – ⅔ cup light brown sugar 140g – ½ tsp ground cardamom more if you like a stronger taste – 1 tsp pure vanilla extract – ½ tsp fine sea salt – Zest of 1 lemon – 1 large egg – ½ tsp baking soda – 1 cup almond flour 125g – 130 g all purpose flour 1 cup , divided Glaze – 1 cup powdered sugar 125g – 1 tsp rose water – 1 tsp vanilla – Juice of a lemon – Ground pistachio – Dried rose petal




Melt the butter in a bowl that can go in the microwave. Mix in the salt, cardamom, vanilla, and lemon zest.  

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STEP  1 .

Whisk for about two minutes, until everything is well mixed. Add the egg and mix it in.  

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Mix in the baking soda, almond flour, and half of the all-purpose flour with a whisk in a bowl. Cover the batter with plastic wrap and put it in the fridge for at least 30 minutes.  

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After that, add the other half of the flour. Warm the oven up to 350 F. Using a 2-teaspoon scoop,  

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put the cookies on an aluminum baking sheet lined with parchment paper. Set the oven to 10 minutes. 

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When they come out, they'll look puffed up. As they cool, they'll fall a little and get crinkly. As soon as they are cool, make the glaze:  

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It's up to you whether you want the glaze to be thick or thin; add more or less lemon juice and whisk until the right consistency is reached.  

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Pour it over the cookies and then add the dried rose petals and pistachio chunks right away. Without air, cookies will last for three to four days in a container.  

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See Also

Chocolate Peanut Butter Cup Cookies Recipe