Before I went to Morocco I had never eaten a pistachio. The closest I had come to a pistachio was in the Jello pudding my dad ate. But, once I ate one, well I was hooked – and a little upset that I had missed out on this delicious nut for the first 20 years of my life. I’m making up for it now.
Like the lemon, vanilla, and almond ghriba I shared earlier this week, these ghriba are gluten-free and delicious. Pistachios have a unique flavor that some people really don’t like. As I began to look for a good flavor to pair them with I struggled. What I remembered about the pudding my dad loved was that the pistachio pieces were a strange consistency.
They weren’t crunchy and they weren’t soft – they were something in the middle. I hated that texture. I succeeded with these cookies. The outsides have just a little crunch, while the insides are soft but not mush. I know not everyone has rosewater, so if you don’t you can use vanilla.
Pistachio Rosewater Ghriba
Ingredients
- 2 cups pistachios
- 1/2 cup granulated sugar
- 2 tsp rose water
- 4 egg yolks
- 1 tsp baking powder
- 4 Tbsp butter
- powdered sugar for dusting
- whole pistachios to top cookies
- parchment paper or silpat
Instructions
- Preheat your oven to 350F.
- In a food processor, blend the pistachios until they are broken down to almost a powder.
- In a large bowl combine pistachio flour, granulated sugar, and baking powder.
- Add to the dry ingredients the rosewater and egg yolks.
- Break up the butter with your hands or a pastry cutter and begin working into the dough.
- Using your hands or pastry cutter mix all of the ingredients until everything has been combined, the dough will feel slightly sticky.
- From small balls with your hands, about 1" in diameter.
- Line a cookie sheet with parchment paper or a silpat sheet.
- Coat the balls with powdered sugar and place onto a cookie sheet or plate.
- Refrigerate the cookies for 30 minutes, or place in freezer for 10 minutes.
- Arrange cookies on baking sheet and gently press a pistachio into the top of each. Do not flatten the cookies, they will naturally shape.
- Bake for 10 - 12 minutes. The cookies should still be a pale color.
- Leave on the baking sheet for 5-10 minutes to allow the cookies to finish setting, then transfer to a cooling rack.
- When the cookies are completely cool, transfer to an air tight container.
- Cookies can be stored on the counter for 1-2 weeks, or in the freezer for up to 3 months. To serve, remove from the freezer and allow to warm up before serving.
Notes
It is very important to refrigerate or freeze the dough before baking. If you do not the cookies will melt and not retain their form.
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Kat says
Hi Amanda
When you say two cups of pistachios. Do you mean bakers cup or normal cup (same for sugar).Do you know what would be approx weight? I am planning to substitute with premade pistachio flour rather than making my own. Do you think it will work ?
What temperature you bake them?
Thank you
Amanda Mouttaki says
I mean bakers cups like a 1 cup measure. I’d say to reduce the amount a bit if you’re using pistachio that’s already ground – maybe go for 3/4 cup.
Natalie says
Does this recipe also make 20-24 cookies?
Amanda Mouttaki says
Yes it does.
Debra @ The Saffron Girl says
Hi Amanda,
I’m a foodie/travel blogger as well and passionate about Moroccan food, although I’m from Southern Spain. I wanted to ask you about a dessert I had years ago. My French teacher was married to a Moroccan man and she had us over for a traditional dinner once. The dessert was mandarine pieces in rose water with pistachios, but I cannot recall anything else. Have you heard of a dessert such as this? Do you have a recipe? Thank you! Debra
Amanda Mouttaki says
Was it a simple, almost like fruit salad? I know of a dessert with oranges and nuts and rose water or orange blossom water and sometimes cinnamon. Does that sound familiar?
Debra @ The Saffron Girl says
Yes, it was something like a fruit salad. And yes that does sound familiar.. do you have the recipe? What is it called? Thanks for so much for responding!
Amanda Mouttaki says
I haven’t blogged this recipe yet! – honestly had somewhat forgotten it but you’ve reminded me! I now must make it again! I found this one, that looks quite close to how we make it. You can swap the water for rose water and add the nuts. The ingredients will vary a little depending on the region one is from. Bssha! (Enjoy) http://tastespace.wordpress.com/2011/04/06/moroccan-cinnamon-orange-salad/
Debra @ The Saffron Girl says
Thank you Amanda! I’ll check this out. Can’t wait to make it now that I know what it is! 😉
Matt says
Hi Amanda. These look great. One thing here, should the butter be 4 tablespoons instead of teaspoons? (Your vanilla almond receipe asks for 4 tablespoons).
Amanda Mouttaki says
You’re right it’s a typo! Fixed now!