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 , dividedGlaze– 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.
STEP 1 .
Whisk for about two minutes, until everything is well mixed. Add the egg and mix it in.
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.
After that, add the other half of the flour. Warm the oven up to 350 F. Using a 2-teaspoon scoop,
put the cookies on an aluminum baking sheet lined with parchment paper. Set the oven to 10 minutes.
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:
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.
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.