These are amazing for the trails! Chewy nuts and sugar for sustained energy! They’re also super pack-able, and quick to make, and delish. They’re inspired by the Persian cookie Nan-e badami.
P.S. These are also amazing frozen for some reason. Then they’re this awesome frozen-but-chewy texture, it’s cool.
Total time: 30 min. Makes about 20 medium-sized cookies.
Materials: Processor, measuring vessels. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 2 egg whites
- 1 tbsp rosewater
- Dashes of cardamom and salt
- 1 cup confectioner’s sugar
- ~4 cups (~600 grams) nuts
- Optional: dark chocolate to melt and dip
Instructions:
- Preheat oven to 350°F.
- Grind ~4 cups of nuts in a processor. Mix together the 2 egg whites, 1 tbsp rosewater, dashes of cardamom and salt, 1 cup confectioner’s sugar, and ground nuts.
- Drop onto parchment-lined baking pan. Bake ~15 minutes at 350°F.
- Optional to melt some dark chocolate with a dash of water and dip the tops!
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