Persian love cookies

Persian love cookies

Persian love cookies

To Valentine or not to Valentine, that is the question.

In this household it’s very much the latter, but nothing is stopping me from getting these little babies out there for others to enjoy.

Persian love cookies

We’ve all heard of Persian love cake, right?

It crossed my mind to make one for the blog for this Valentines Day-to-those-that-care, but with so many variations already spreading their version of love to the world, why not do something totally different?

So I whipped up a soft, slightly chewy almond-based cookie that’s delicately perfumed with nutmeg, cardamom and rosewater.

Persian love cookies

And then I juiced the left-over half of pomegranate that was staring at me from the fridge. It was looking a bit sad, as well, but perfectly fine to juice. A bit of icing sugar, some gentle stirring action and we have a vibrantly coloured, sugary emulsion to splash all over the cookies. Food colouring would do, but why bother with the synthetics when a pomegranate can do the trick?

And then I went foraging as I allowed the icing to set. As you do.

Crepe myrtle flowers from down the road (yes, they’re edible and in abundance at the moment), a few white clover flowers and a cheeky swipe from a head of *hydrangea from someones front yard. Ok, the flowers were hanging over the footpath, so that means they’re anyones – within reason.

*Please note, hydrangea flowers are not edible and I have only used them as a garnish. 

Happy Valentines to those that care, and bah humbug from the rest of us!

Persian love cookies

 

Print Recipe
Persian love cookies
You've heard of Persian love cake, but have you tried Persian love cookies? These little things are almost to beautiful to eat!
Persian love cookies
Course Dessert
Servings
cookies
Ingredients
Icing
Course Dessert
Servings
cookies
Ingredients
Icing
Persian love cookies
Instructions
Cookies
  1. Preheat the oven to 170°C. Line a baking tray with baking paper.
  2. Combine the almond meal, icing sugar, nutmeg, cardamom and rose petals in a mixing bowl. Stir through the egg white and rosewater until it comes together.
  3. Take tablespoons of the mixture and roll them into balls, then roll them in the sliced pistachios to coat well.
  4. Place the balls onto the baking tray and press down to about a 1 centimetre thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.
Icing
  1. Stir the icing sugar and pomegranate juice together until combined. Either spoon the icing over the cookies or pipe it. Allow the icing to set completely before storing in a container.
  2. To serve, garnish with edible flowers and dust with icing sugar.
Share this Recipe
  • KevinIsCooking

    Wow John these are just exceptional. Love your cheeky ways! 🙂

    • Only a little cheeky, Kevin. I could have been completely rude and swiped the entire head of flowers, but a small chunk was enough!

  • OMG!
    These look so pretty and so delicious!! I would love to just look at them forever… and then eat them all!
    I’m yumming 🙂
    Thanks so much for sharing
    Julie
    Gourmet Getaways

  • These love cookies look divine, and absolutely scrumptious! Yum. 🙂

  • These are amazing, John, and although we aren’t big on Valentine’s Day here, it does happen to be the anniversary of when Mark and I met, so we always do something special. These cookies will have just that today, though I am not sure I have pistachios in the house…. Might have to use more almonds… I will report back.

    • I think flaked almonds would do perfectly fine, David. Probably more fitting, considering there are ground almonds in the cookie!

  • I think you’d be guaranteed to win anyone’s heart with these!

    • Perhaps not everyone. It seems my better half wasn’t all that taken by the subtle flavour of rosewater. Not to worry, more for me!

  • Flowers hanging over a fence are definitely yours. These are beautiful and I love the colour. Pity they didn’t win you any brownie points

  • I could look at those photos all day, The colors are exquisite. I’m especially fond of the icing’s color and the way it plays against the pistachio. I must say I’m in your better half’s camp when it comes to rose water. A touch goes a long, long way. I try to edge it in to the Love Cake, when I make it, so it’s just barely present. I also appreciate your sentiments with regard to VD. I’m a big fan of love; “buy me these things on this day” is not love. Making something this beautiful and delicious with your own two hands, though, is a nice step!

  • Sabrina Russo

    These cookies are gorgeous and I love those Persian flavors!

  • Sara (Belly Rumbles)

    Love the look of these cookies, and as I am a slack bitch on keeping up to date with my reading, will have to contemplate making these for NEXT Valentines.

    But special mention needs to be made to this comment “And then I went foraging as I allowed the icing to set. As you do.” Yes, as you do, it is so you. Don’t go changing!

  • I love that everything is natural, even your icing. No food coloring!
    And these really are cute and must taste amazing. Going to whip up a batch this w/end.

    • Thanks Colette, pomegranate has such a gorgeous natural blush to it so why not use it, right? I reckon a little beetroot juice would work as well. Much deeper in colour, but I’m sure it would look great!

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  • Hi Katharushka,

    Apologies for that. It looks like when I recently reformatted my recipes I somehow left out the rose petals. It’s fixed now.

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  • They really are nice little cookies. I hope you try them sometime!

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