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.
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PinIngredients
- 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.
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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!