Pistachio, Cardamom and Rosewater Macaroons
Why do almonds have to be the star of every Passover cookie? Ground pistachios laced with citrus zest, cardamom and rosewater combine for an easy, one-bowl cookie that can be dressed up with drizzled chocolate or enjoyed on its own. Traannabder Joe’s sells pre-shelled pistachios—they are a worthwhile investment here.
- 9 ounces roasted unsalted shelled pistachios (raw pistachios work fine, too)
- ¾ cup sugar
- 1 tablespoon honey
- Zest of 1 lemon
- teaspoon cardamom (omit if you don’t eat kitniyot)
- 1 tablespoon rosewater
- 1 to 2 egg whites
- 3½ ounces dark chocolate (optional, for decoration)
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Place the pistachios in a food processor and blitz them for 1 to 2 minutes, until they turn into something between coarse sand and flour. Transfer them to a bowl, and add the sugar, honey, zest, cardamom and rose water. Beat one egg white with a whisk until frothy and add it to the dough. Mix it first with a fork, and then with a wooden spatula. You want a dough that you can easily roll into balls or scoop with a teaspoon. If it's too dry, beat a second egg white and add a bit at a time. Roll the dough into the size of about a golf ball and place on the lined baking sheet. Press them down lightly. These cookies don’t spread much, so don’t be afraid of putting them close together. Bake for about 10 to 15 minutes, or until the cookies begin to turn golden-brown and are firm to the touch on top. Enjoy right away, or melt the chocolate in a double boiler and drizzle or dip the cookies.