Pistachio Rose Cookies
Chewy almond cookies fragrant with cardamom, pistachio and a delicate touch of rose.
- Prep
- 18 min
- Bake
- 12 min
- Total
- 45 min
- Yield
- 14 cookies
Ingredients
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Nutrition facts
Per serving · about 34 g
Whole batch (14 servings, about 476 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · Large sheet pan, parchment lined
- 1
Heat the oven to 175°C / 350°F and line a sheet pan.
- 2
Stir almond flour, allulose and cardamom together.
- 3
Mix in egg white, yogurt, coconut oil and rose water until a soft dough forms, then fold in half the pistachios.
- 4
Chill 15 minutes, shape into 14 balls and flatten to 1cm thick.
- 5
Press with the remaining pistachios and rose petals, then bake 10-13 minutes.
- 6
Cool on the pan for 10 minutes before transferring to a rack.
Doneness test
Edges are pale gold while the centres remain soft and slightly puffed.
Cooling
Almond cookies are fragile when hot and become perfectly chewy as they cool.
Smart substitutions
Almond flour for white flour
Adds protein and keeps the cookies gluten-free.
Texture: Tender, chewy and slightly marzipan-like.
Greek yogurt for most of the oil
Keeps the dough moist with fewer calories.
Texture: Softer centres and less crisp edges.
Pro baking tips
- Measure rose water carefully—it should whisper, not dominate.
- Toast pistachios first for a deeper flavor.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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