Pistachio Rosewater Cookies
No-bake pistachio cookies infused with rosewater and finished with a delicate glaze. Crispy outside, nutty, and floral—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 12
- Calories
- 128
- Protein
- 4g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pulse 1.5 cups raw pistachios in a food processor until finely ground, about 1 minute.
Step 2
Add powdered sugar, rosewater, egg white, and yogurt. Pulse until the mixture forms a sticky paste.
Step 3
Scoop rounded teaspoons of dough onto a parchment-lined baking sheet, spacing them 1 inch apart.
Step 4
Press a few chopped pistachios onto the top of each cookie.
Step 5
Refrigerate for 15 minutes until set. Serve chilled or at room temperature.
Tools you’ll need
- food processor
- parchment paper
- baking sheet
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
