snowy mountain

Rosewater Nut Cookies

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


  1. Preheat oven to 350°F.
  2. 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.
  3. Drop onto parchment-lined baking pan. Bake ~15 minutes at 350°F.
  4. Optional to melt some dark chocolate with a dash of water and dip the tops!

Greetings from our kitchen!

Please sign up for the newsletter through our new website: to get a 10% discount on your first order!

We don’t spam! Read our privacy policy for more info.

Leave a Reply

Your email address will not be published. Required fields are marked *