We seriously cannot get enough of these rosewater and almond meal cookies. Wholesome and aromatic and completely gluten-free these are the perfect accompaniment to your afternoon cup of tea.

What You Need To Make These Cookies:

• Rose water
• Almond meal
• Icing sugar 
• Egg white
• Rose water 
• Pistachios & almonds, slivered

What's The Difference Between Almond Flour and Almond Meal?

You may be wondering if you can use almond flour instead of almond meal for this recipe and the answer is yes you can! While almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds. If you have almond meal for the recipe, your cookies will turn out lighter in color with a warm glow. If you are using almond flour, the cookies will be a shade darker and more rustic looking. But they both turn out equally as delicious!

Almond Rose Cookies (Gluten-Free)

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Category

Baked Goods, Dessert

Servings

18 Cookies

Prep Time

15 minutes

Cook Time

15 minutes

Author:

Gillian Brady

Ingredients

• 150g almond meal

• 110g icing sugar, sifted

• 1 tsp cardamom ground

• 1 tbsp dried rose petals, crushed

• 1 egg white

• 1 tbsp rose water

• Slivered pistachios

• Slivered almonds

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Directions

1. Preheat the oven to 320F

2. Line a baking sheet with parchment paper

3. Mix almond meal, sifted icing sugar, cardamom powder and rose petals together

4. Add the egg white and rose water to the dry ingredients until the mixture comes together.

5. Spoon 18-20 small balls and roll them in the pistachio or/and almond slices, place them on the lined sheet and bake for 15 mins

6. Remove from the oven and leave them to cool on a wire rack