These are amazing for the trails! Chewy nuts and sugar for sustained energy! They’re also super pack-able, and quick to make, and delish. They’re inspired by the Persian cookie Nan-e badami.
P.S. These are also amazing frozen for some reason. Then they’re this awesome frozen-but-chewy texture, it’s cool.
Rosewater Nut Cookies
Servings: 20 medium cookies
Ingredients
- 2 egg whites
- 1 tbsp rosewater
- Dash cardamom (depends how strong you like it)
- Dash salt
- 600 grams nuts (~4 cups)
- 130 grams confectioner's sugar (1 cup)
- (optional) dark chocolate to melt and dip
Instructions
- Preheat oven to 350°F.
- Grind nuts in a processor. Mix together the egg whites, rosewater, cardamom and salt, confectioner’s sugar, and ground nuts.
- Drop onto parchment-lined baking pan. Bake ~15 minutes at 350°F.
- Optional to melt some dark chocolate with a dash of water and dip the tops or bottoms!