These cookies have a delicate floral aroma. Rose water and cardamom give them a slight Moroccan reminiscence. They taste wonderful with mint tea!
1 cup (130g) unsalted shelled raw pistachios
2 cups (280g) flour
1 teaspoon ground cardamom
a pinch of sea salt
1 cup (90g) powdered sugar
1 cup /225g) butter, softened
1 tablespoon rosewater
another cup of powdered sugar to roll the warm cookies in
Preheat oven to 180°C. Line two baking trays with parchment paper.
Roast the pistachios for a few minutes in the oven or in a frying pan.
Place the cooled pistachios in a food processor and pulse shortly until finely ground but not a paste.
Transfer the pistachios to a medium bowl together with the flour, cardamom and salt.
In another bowl, using an electric mixer, beat soft butter, sugar and rosewater until pale and fluffy.
With the mixer on low speed, slowly add the flour mixture until well combined. Form a dough with your hands.
Roll the dough into little balls and arrange them not too close on a baking sheet.
Bake the cookies for about 20 minutes. Wenn slightly cooled down, but still warm, roll the cookies in powdered sugar. Voilà your snowballs!