Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Tuesday, May 30, 2017

Persian Love Cookies





Persian sweets and desserts are so visually appealing as well as delicious in taste that I could not help devouring these Pistachio Rose Persian Love Cookies as soon as they were done. I have long been eyeing these cookies on this blog: and at last gathered all the ingredients to make them.

So attractive to behold, soft, chewy and delicious in taste with the fragrance of rose petals that fills your senses as you bite into them. And with the first bite you begin to wonder if you have already fallen head over heals in love with them.  You cannot stop craving for more....... No wonder they are called Love Cookies!!

I followed the recipe almost exactly except for the fact that I didn't have enough almonds that day so combined it with pistachios and the taste was divine. Next time I make them I want to try without almonds and use only pistachios.

Also I did not have pomegranate juice so substituted with berry juice which was sweet and tangy like the pomegranate flavour.


Recipe adapted from heneedsfood.com

Ingredients: 
100 gm Almond meal
50 gm Pistachios ground
110 gm Icing Sugar sifted
80 gm Pistachios finely sliced
1/2 Tsp Nutmeg
1 Tsp Green Cardamoms ground
1/3 Cup Dried Rose Petals
1 Egg White
1 Tsp Rose Water


Icing 
1 Tbs Berry Juice (blue berry and raspberry)
6 Tbs Icing sugar































    Method:

    1. Preheat oven to 335 degrees Fahrenheit. Line a cookie sheet with parchment paper.

    2. Grind the almonds and pistachios separately and mix together. Add the sifted icing sugar, nutmeg, green cardamom powder, rose petals and mix well.

    3. Blanch the 80 gm pistachios (soak them in warm water and remove their skins) and slice them.

    4. Now add the egg white and rose water to the dry ingredients (step 2) till the mixture comes together.























    5. Shape into balls and roll them in the pistachio slices, place them on the lined cookie sheet and bake in the oven for 20 minutes. Remove and leave them to cool on a wire wrack.























    6. Mix together the icing sugar with the berry juice until you get a smooth flowy texture. When the cookies are completely cooled, drizzle the icing on top in a zig zag motion with a fork.

    7. Once the icing is completely set, decorate them with rose petals and dust lightly with icing sugar before serving. Enjoy!

    Saturday, September 7, 2013

    Maamoul Cookies

    Maamouls are what I would call, cookies from Heaven!! They melt in the mouth and make you feel like you are in the seventh heaven. These little goodies, packed with rich nuts, scented with orange blossom water and sweetened with honey are so addicting that you would never want to stop eating them.



























    Here's the recipe.

    Ingredients:
    White flour - 4 cups - 6 cups
    Unsalted butter - 1lb chilled
    Sugar - 1/2 cup
    Salt - 1/4 tsp
    Chilled water - 1/4 cup
    Orange blossom water - 2 tbs
    Maamoul mould

    Method:
    1. Cut the chilled butter into cubes.

    2. Place the flour, salt and sugar in the food processor and pulse 2 or 3 times.

    3. Add the butter and pulse again  3 or 4 times, till the mixture resembles coarse bread crumbs.

    4. At this stage add the orange blossom water followed by chilled water little by little with each pulse till it forms into a soft dough. Squeeze the dough to check. It should  be soft but not sticky.

    5. Pound the nuts coarsely. You can use different fillings with mixed nuts (almonds, pistachios and walnuts) or just pistachios or just almonds in combination with honey/icing sugar and orange blossom water. You can also use just date paste mixed with orange blossom water. Or dates and mixed nuts with orange blossom water. For the maamoul fillings recipe click here.

    6. Make small round balls of the dough. Make slightly bigger balls of the filling. You can use different moulds for different fillings.

    7. Make a depression in the small rounds of the dough then shape them like a bowl by swirling around with your fingers . Place the ball of the filling in the bowl, close the circle over the filling and smoothen it like a ball. Please note that there should be a considerably thin layer of dough around the filling (not so thin that the filling comes out on baking and not so thick that there's hardly any filling inside). Keep a paper towel handy to wipe your hands each time you touch the filling otherwise the dough would get discolored with your sticky fingers and it would be hard to give shape.





    8. Roll the filled rounds in the flour, dust the moulder too with a little flour then overturn it and tap to shake off the excess flour.

    9. Place the filled maamoul in the selected shape in the maamoul moulder and press it with your palm.

    10. Line a cookie sheet with parchment paper.

    11. Now tap the moulder on the edge of the cookie sheet so that the maamoul stuck in the mould falls off on to the cookie sheet. Repeat with the rest of the maamouls.

    12. Pre-heat the oven to 350 degrees fahrenheit. Bake the maamouls for around 10 -12 minutes till the base of the maamoul is lightly golden brown. After 12 mins take a flat thin spatula and lift the base of a maamoul to see if it is done. Switch off the oven and leave them inside for 3-4 minutes.  Remove when they look firm at the top and lightly golden brown at the base.



    13. Cool on wire wrack for one hour. Dust them with icing sugar after they cool down completely and enjoy.

    Tips: 

    Do not store these cookies in the fridge. Store them in a cool dry place in an air tight container or cookie jar. They stay fresh outside for 2 - 4 weeks. You may freeze them if you want to store for longer periods of time. But bring them to room temperature before serving them.