Buttery Persian Almond Cookies With a Delicate Floral Finish

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

The almond cookies are buttery and dense with ground nuts and a drop of rosewater in the dough. I keep the rosewater light so the floral note finishes, not dominates.

This Persian Almond Cookies Recipe combines simple ingredients with traditional techniques to create a delightful dessert that’s both irresistible and elegant.

Deliciously Delicate Persian Almond Cookies

These cookies are tender and crumbly, made with finely ground almonds and a hint of cardamom, achieving a unique texture that melts in your mouth. The addition of rosewater or orange blossom water gives them a fragrant lift, making them perfect for tea time or special gatherings. This recipe yields about 24 cookies.

Ingredients

1 cup unsalted butter softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon rosewater or orange blossom water
2 cups all-purpose flour
1 cup ground almonds
1/2 teaspoon ground cardamom
1/4 teaspoon salt
Sliced almonds or pistachios for garnish optional

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Stir in vanilla extract and rosewater or orange blossom water.
Combine Dry Ingredients: In another bowl, whisk together the flour, ground almonds, cardamom, and salt.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Shape the Cookies: Using a small cookie scoop or your hands, form small balls of dough and place them on the prepared baking sheet, flattening them slightly. Optionally, press a sliced almond or pistachio in the center of each cookie.
Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.