Experience the enchanting flavors of the Middle East with these delicate shortbread bites. These elegant cookies combine the subtle warmth of cardamom with buttery pistachios, creating a sophisticated treat perfect for afternoon tea or special occasions. Their gluten-free and dairy-free profile makes them accessible to everyone without compromising their luxurious taste.
Ingredients
Makes 18-20 cookies
Cookie Base
- 150g (1¼ cups) almond flour
- 30g (¼ cup) coconut flour
- 75g (⅓ cup) coconut oil, solid
- 45ml (3 tablespoons) pure maple syrup
- 5g (1 teaspoon) ground cardamom
- 2g (¼ teaspoon) sea salt
- 5ml (1 teaspoon) vanilla extract
- Optional: 2-3 drops food-grade rosewater
Topping
- 30g (¼ cup) raw pistachios, finely chopped
- Extra ground cardamom for dusting
Instructions
- Prepare Ingredients (5 minutes)
- Ensure coconut oil is solid but workable
- Bring ingredients to room temperature
- Finely chop pistachios
- Line a baking sheet with parchment paper
- Make Cookie Dough (10 minutes)
- In a large bowl, whisk together almond and coconut flours
- Add cardamom and salt, mix well
- Work in solid coconut oil until mixture resembles coarse crumbs
- Add maple syrup and vanilla extract
- Mix until dough comes together
- If using rosewater, add now
- Shape Cookies (15 minutes)
- Roll dough into 1-inch balls (about 15g each)
- Press each ball lightly to flatten
- Top with crushed pistachios, pressing gently
- Chill (30 minutes)
- Place cookies on lined baking sheet
- Refrigerate for 30 minutes minimum
- Final Steps
- Dust lightly with extra cardamom if desired
- Store in cool place until serving
Nutritional Information (per cookie, based on 20 cookies)
- Calories: 95
- Fat: 7g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Sugar: 3g
Total Time
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour
Pro Tips and Tricks
- Texture Success
- Keep coconut oil cool but workable
- Don’t overwork the dough
- Chill if dough becomes too soft
- Flavor Enhancement
- Toast pistachios before crushing
- Grind cardamom fresh if possible
- Use high-quality rosewater if adding
- Shaping Tips
- Use slightly damp hands to prevent sticking
- Keep size consistent for even texture
- Don’t press too thin
- Storage Success
- Keep in cool place to maintain texture
- Layer with parchment paper
- Avoid warm areas
Variations and Substitutions
- Nut Options
- Replace pistachios with almonds
- Try walnuts or pecans
- Use pumpkin seeds for nut-free version
- Spice Variations
- Add cinnamon for warmth
- Include saffron for luxury
- Try vanilla bean instead of extract
- Sweetener Alternatives
- Date syrup for traditional touch
- Honey (not vegan)
- Agave nectar
- Flour Adjustments
- Use all almond flour
- Try cashew flour
- Substitute tiger nut flour
Common FAQs
Q: Why did my cookies spread?
A: Ensure coconut oil is solid and dough is properly chilled before serving.
Q: Can I make these ahead?
A: Yes, dough can be prepared up to 3 days ahead and stored in refrigerator.
Q: How do I store these cookies?
A: Keep in airtight container in cool place up to 1 week.
Q: Can I freeze these cookies?
A: Yes, freeze shaped cookies for up to 3 months.
Storage and Make-Ahead Tips
Room Temperature Storage
- Store in airtight container
- Keep away from heat
- Consume within 5-7 days
- Layer with parchment paper
Freezer Storage
- Freeze shaped, unbaked cookies
- Store in freezer-safe container
- Keep up to 3 months
- Thaw in refrigerator
Make-Ahead Options
- Prepare dough up to 3 days ahead
- Store wrapped in refrigerator
- Shape when ready to serve
- Allow to warm slightly before shaping
Gifting Tips
- Package in cellophane bags
- Include storage instructions
- Best gifted same day as made
- Keep cool during transport
These Middle Eastern-inspired shortbread bites offer a sophisticated twist on traditional shortbread cookies. Their delicate balance of cardamom and pistachio, combined with their gluten-free and dairy-free profile, makes them perfect for special occasions or whenever you want to add a touch of elegance to your dessert table.
