By Louisa Shafia
4.9
(32)
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn’t contain any gluten, so be sure it’s fully chilled and firm before rolling into logs and slicing into cookies. Looking for more baking ideas? Check out our full collection of gluten-free cookies.
Recipe information
Total Time
40 minutes (plus chilling time)
Yield
Makes about 30
Ingredients
1 cup sugar
1/3 cup virgin coconut oil, softened at room temperature
1 large egg
1 tablespoon plus 1 teaspoon finely grated orange zest (from about 2 oranges)
2 cups almond flour
1/4 cup potato starch
1 1/2 teaspoons ground cardamom
1/4 teaspoon kosher salt
1/2 cup roasted, salted pistachios, finely chopped
3 ounces dark chocolate (for drizzling; optional)
Preparation
Step 1
Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
Step 2
Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
Step 3
Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
Step 4
Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
Step 5
Bake cookies, rotating sheets halfway through, until undersides are golden, 8–12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
Step 6
If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
Do Ahead
Step 7
Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.
TagsCookieDessertPersianMiddle EasternAlmond FlourFlourPistachioNutChocolateCardamomSnackGluten FreeBakingElectric MixerRamadanPassoverEpicurious
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Reviews (32)
Back to TopTriangleI made this exactly as specified and it was terrific. I used the crushed pistachio topping rather than the chocolate and I would do it that way again. The recipe went home with some of the guests - it was that good. The texture also holds over many days. I made the dough a few days in advance and just sliced the logs while the oven preheated.
Franklin
4/24/2024
Made this as written, except I used cornstarch instead of potato starch. Everyone enjoyed them and they are impressive with the chocolate drizzle and chopped pistachios on top.I wouldn't change a thing.
MaddLibb
12/11/2022
I loved this cookie! Very addictive. I, too, used cornstarch instead of potato starch due to sensitivity. I also cut back the sugar to 3/4 cup instead of 1 cup. Next time I will try 2/3 cup as it still seemed a little too sweet for me. The orange flavor really showed through. I sliced the cookies and pressed the chopped pistachios on top. I did not add chocolate, but might do that next time!
trvl chk
Kissimmee, FL
12/23/2021
Can you use monk fruit instead of sugar? I would not make anything with so much sugar.The spices look great.
Tamarque
New Paltz, NY
12/12/2021
Was looking for something to bring for a Seder and this looked attractive. I like it a lot but for my taste would add more cardamom (maybe fresh ground) and more pistachios as well as a pinch more salt. I would recommend making the dough the day before as the total chilling time of 2 and 1/2 hours is a lot. I am going to try a few drops of rosewater next time and will post how it comes out. All told a very good recipe!
carol.wellins359
3/28/2021
Sorry--I usually make recipes as written first time and for reviews, but I did use butter, almonds and corn starch in place of coconut oil, pistachios, and potato starch. I didn't bother with the chocolate. Even with changes, these were addictive.
ksadamson
Idaho
3/21/2021
So good! Made these with almonds and corn starch instead of pistachios and potato starch as it is what I had. Didn't use the chocolate, but didn't need it.
ksadamson
idaho
3/21/2021
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