From great Sufi poet Rumi, to using rose petals and cardamom in cooking for their aphrodisiac properties, the Persians sure knew a thing or two about love. This is the gluten-free, dairy-free version of the traditional rose and pistachio cookie.
1 ½ cup almond meal
½ cup pistachios, roughly chopped plus extra for garnish
2 tbsp melted virgin coconut oil or ghee (not dairy-free)
1 tsp arrowroot
¼ tsp bicarbonate of soda
3 tbsp raw honey or pure maple syrup
¼ tsp sea salt
¼ tsp ground cardamom
1 tsp rose water
3 tbsp dried rose petals, roughly chopped plus extra for garnish (optional)
- Preheat the oven to 180°C and line a large baking tray with non-stick baking paper.
- Combine all ingredients in a bowl. Roll 1 tablespoon of the mixture into a ball, place on the lined tray and press gently to lightly flatten. Repeat with remaining mixture, allowing space between each for spreading.
- Bake for 13-15 minutes, or until golden. Leave on the tray to cool slightly before transferring to a wire rack. They will be soft when removed from the oven but will firm up as they cool. If you prefer them crunchier, bake cookies for a further 3-5 minutes.
- Sprinkle extra pistachio and rose petals to garnish and serve with a pot of herbal tea.