Almond Pistachio Cookies

Name: Almond Pistachio Cookies
Prep time: 20 min
Cook time: 12 min
Yield: 18 biscuits
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Chewy, crisp and delicately floral, these Almond Pistachio Cookies are a new Eid favourite in our house—and honestly, so easy to love.

PREP TIME

20 minutes

COOK TIME

12-15 minutes

SERVES

18 biscuits

About this recipe

These Eid Almond Pistachio Cookies are everything I wanted after the buttery ma’amoul marathon we all had just a few months ago for Eid al-Fitr. You know I love ma’amoul (especially the walnut- stuffed ones!), but when Eid al-Adha came around, I was in the mood for something different. A little lighter, crispier, and with a touch of floral elegance—something to nibble on between family visits, coffee, and big festive meals.

Eid al-Adha is a time of reflection, generosity, and gathering. It follows the Hajj pilgrimage and marks the willingness to give, share, and celebrate with loved ones. Almond Pistachio Cookies, with their gentle crunch, chewy centre, and a hint of rose, feel just right for that kind of occasion. They’re also the perfect balance to the richer sweets we often enjoy during Eid.

If you’ve already tried my buttery Walnut-Stuffed Ma’amoul or the buttery Pistachio Shortbread Cookies I love serving on Eid mornings, this recipe is a lovely change of pace. It’s festive, but not heavy. Pretty, but unfussy. And once you make them once, I think you’ll come back to them every Eid.

Ingredients

200 grams almond meal
80 grams finely ground pistachios
60 grams plain flour
100 grams caster sugar
1 teaspoon baking powder
1 tablespoon finely ground dried rose petals
Pinch of salt
90 grams unsalted butter, softened
1 large egg
1 teaspoon rose water
Icing sugar, for rolling
Crushed pistachios and dried rose petals, for decorating

Notes from Rouba

If your dough feels too sticky, add a dusting of icing sugar to your hands or chill for 15 minutes.
Be generous with the icing sugar when rolling—it gives that signature Eid crinkle.
Grind rose petals using a spice grinder or crush them well by hand.
Store in a cool place in an airtight container for up to 7 days.

To make this recipe gluten-free, you can use gluten free flour or here are two good substitution options:

Option 1: Split cornflour + almond meal

Replace the 60g plain flour with:

20g cornflour (for structure and lightness)
20g extra almond meal (for moisture and flavour)

This version keeps it nutty, soft, and slightly chewier.

Option 2: Use 40g cornflour only

Just replace the 60g plain flour with 40g cornflour.

It works really well and gives a lighter, softer texture with a clean break — still holds shape and cracks nicely.

The result will be

A little softer inside
Slightly chewier than the original
But still beautifully cracked and hold their structure well

Egg Replacement Options:

For this recipe, you’re using 1 large egg as a binder and moisture source — so you’ll want a substitute that keeps the dough soft but stable.

1 tbsp ground flaxseed + 3 tbsp water
Mix and let sit for 5–10 mins until it thickens
Works really well in nut-based doughs
Gives a slightly nuttier flavour but holds just as well

What changes if you swap the egg:

With Egg	Egg-Free (e.g. flax)
Slightly crisper edges	Slightly softer overall texture
Firmer structure	Still holds well but less “snap”
Glossier top (thanks to yolk)	Matte finish, but still beautiful with the topping

Dairy-Free Option:

Swap:

Replace the 90g unsalted butter with:
- 90g dairy-free margarine (Nuttelex works great)
- Or 90g softened coconut oil (refined, deodorised – if you don’t want coconut flavour)

Notes

Margarine will give the most similar result to butter — soft dough, good structure, and mild taste.
Coconut oil gives a slightly crispier edge and very subtle coconut aroma. The dough may be a little softer, so chill it before rolling.

Method

Step 1. Prepare the dough

In a large bowl, combine the almond meal, finely ground pistachios, plain flour, caster sugar, baking powder, salt, and the ground rose petals. Mix well to evenly distribute all the dry ingredients. Add the softened butter and use your fingertips to rub it into the mixture until it resembles damp sand. Lightly beat the egg with rose water, then add it to the bowl and mix until a soft, slightly sticky dough forms. If needed, chill the dough for 10–15 minutes to make it easier to roll.

Step 2. Shape and coat the biscuits

Roll the dough into 30g balls, then roll each one generously in icing sugar. Place them on a lined baking tray, leaving some space between each. Gently flatten each ball with your fingers, then use a wet fingertip to press a slight dip into the centre. Add a pinch of coarse crushed pistachios and a few dried rose petals to decorate the centre of each biscuit.

Step 3. Bake and cool

Bake the cookies in a preheated oven at 170°C (fan) for 12 to 15 minutes, or until the edges are just golden and the tops have cracked beautifully. The cookies will puff and develop a gorgeous crinkled look. Allow to cool completely on the trays. Before serving, dust with a final layer of icing sugar.