Nan-E Badami: Persian Almond Cookies

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The Persian New Year (Nowruz) is right around the corner!  Legend has it sugar was discovered on Nowruz which makes these cookies perfect for celebrating.  Nan-e Badami means almond cookie but I feel like these gems need a more elaborate title like “Insanely Light and Delicious Cookies Packed with Flavors of Rose Water, Almonds and Cardamom That are Somehow Gluten Free Dairy Free and Oil Free.  I think you can tell I loved these… and with essentially five ingredients and less than ten minutes to make… what’s not to love?  Happy Nowruz!

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You’ll need:

  • 2 egg whites
  • 1.5 cups powdered sugar
  • 0.25 teaspoon salt
  • 2 tablespoons rose water
  • 4 cups almond flour
  • 1 teaspoon cardamom
  • Optional for garnish: chopped almonds, dried rose petals

To Make:

  1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.
  2. Using an electric beater with the whisk attachment beat egg whites, sugar, salt and rose water until frothy.
  3. In a small bowl whisk together almond flour and cardamom.
  4. Fold almond/cardamom mixture into wet mixture.
  5. Using a small ice cream scoop (or your hands) scoop dough and drop on baking sheet leaving 2-3 inches between cookies. Smoosh some chopped almonds and rose petals on top of each cookie for garnish
  6. Bake cookies for 15-20 minutes until tops are lightly golden. Will keep for several days in an air-tight container.

Inspired by Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

 

2 thoughts on “Nan-E Badami: Persian Almond Cookies

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