Description
A gluten-free shortbread infused with pistachio and rose flavors.
Ingredients
Scale
- 1 cup gluten-free flour blend
- 1/2 cup finely ground pistachios
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 tsp rose water
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a bowl, mix gluten-free flour, ground pistachios, powdered sugar, and salt.
- Add softened butter and rose water. Mix until dough forms.
- Roll dough into 1-inch balls and flatten slightly. Place on baking sheet.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 5 days.
- Adjust rose water to taste.
- For extra crunch, top with crushed pistachios before baking.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg