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Pistachio Rose Shortbread Cookies
prep time
20 minutes
cook time
10 minutes
total time
30 minutes
What You Will Need
  • 2 cups superfine blanched almond flour
  • 1/3 cup coconut flour
  • 1/2 cup of ghee (or coconut butter if you are vegan) softened at room temperature
  • 1/4 teaspoon of stevia
  • 1 teaspoon of rose water
  • pinch of sea salt
  • for toppings 1/3 cup of shelled organic pistachios
  • 3 tablespoons of ground up rose petals aka rose dust
  1. Preheat oven to 350 degrees.
  2. Scoop the ghee or coconut butter into a mixing bowl, add in the raw monk fruit or your sweetener of choice.
  3. Mix with a hand mixer until whipped.
  4. Pour in the rest of your ingredients, and mix until well combined (except the toppings)
  5. Form the dough into a ball.
  6. Place a baking sheet down, place the ball on top, and place another baking sheet over the dough.
  7. Use a rolling pin to flatten, you want the dough to be about 1/4 inch thick.
  8. Use a cookie cutter to shape cookies.
  9. Place on cookie baking sheet.
  10. Bake for 10 minutes until cookie edges are golden brown.
  11. Let the cookies cool fully before eating.

Pistachio Rose Shortbread Cookies

Magically Crafted By My Tiny Laguna Kitchen: