Pistachio Cookies

Pistachio Cookies 

Ingredients
	•	1 cup almond flour
(Alternatively, grind almonds into a fine powder)
	•	1 cup powdered pistachios
(Grind pistachios into a fine powder)
	•	2 tbsp chopped pistachios
	•	2 tbsp chopped cashews
	•	2 tbsp dried cranberries
(or raisins)
	•	1 tbsp dried rose petals (optional; don’t add too much it turns the cookies bitter)
	•	2 tbsp olive oil
(or any light-flavored oil)
	•	3 tbsp maple syrup
	•	1/2 tsp green cardamom powder
	•	Few drops of pineapple extract
(optional — can replace with vanilla)
	•	Pinch of salt

Coating
	•	2–3 tbsp chopped pistachios
	•	1 tbsp dried rose petals

⸻

Instructions
	1.	Prepare the Dough
Add all ingredients to a mixing bowl.
Using your hands, mix and squeeze the mixture until it becomes sticky, smooth, and holds together.
Take a small portion and roll into a ball.
	2.	Shape the Cookies
Preheat oven to 360°F (180°C).
Line a baking tray with parchment paper.
Place a cookie cutter on the tray.
Sprinkle a little chopped pistachios and rose petals inside the cutter.
Place the dough ball inside and flatten it gently.
Size guide:
• Diameter: ~3 inches
• Thickness: ¼–½ inch
(Avoid thicker cookies—they may stay raw inside.)
Keep 2 inches gap between cookies. Do not overcrowd.
	3.	Bake
Bake in a preheated oven for 12–15 minutes, or until the edges start turning light golden brown.
	4.	Cool & Store
Remove from oven and let the cookies cool completely on the tray.
They will firm up as they cool.
Store in an airtight container and enjoy!