Instructions

These fragrant little cookies are flavored with rose water and a touch of cardamom. Coated with a white chocolate glaze and sprinkled with rose petals and crushed pistachios, they’re as pretty as they are delicious.

1. Preheat the oven to 375F and line a baking sheet with parchment paper.

2. In a medium bowl, add the almond meal, olive oil, maple syrup, rose water, cardamom, almond extract, baking powder and salt. Mix everything with your hands until a dough is formed.

3. Use a tbsp measure to scoop out the mixture. Roll the dough into balls in the palms of your hands and place them on the parchment paper. Press down to flatten them slightly. Repeat until the dough is finished.

4. Bake for 12-14 minutes, until the bottoms are browned. Remove from the oven and let the cookies cool.

5. Meanwhile, make the white chocolate glaze. Add 2-3 inches of water in a small saucepan and place it on the stove. Bring the water to a boil and place a heat-safe bowl on top to create a double boiler effect. Make sure the water in the saucepan is not touching the bottom of the bowl.

6. Add the cocoa butter and coconut oil to the bowl and stir until melted. (This takes about 10 minutes.) Next, add the powdered sugar, coconut milk powder, rose water and a pinch of salt. Whisk until smooth. This may take a few minutes, so be patient. If the mixture is very thick, add a tsp of water to thin it out. If it’s too thin, sprinkle in some more coconut milk powder to thicken it up.

7. When the glaze is ready, dip the tops of the cookies into it. Sprinkle crushed pistachios and rose petals on top.