By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 28
104 cal · 40 min
Flourless Pistachio Cakes with Rose Water
Recipe GLPR8490649b61f933
Delicate, naturally gluten-free cakes made from ground pistachios, eggs, and fragrant rose water. These flourless treats are tender and moist, with a subtle floral note and a refined pistachio flavor. Perfect as an elegant dessert or afternoon indulgence.
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Ingredients
2½ cups shelled raw pistachios
1 cup granulated sugar
2 Tbsp rose water
2 large eggs
2 large egg yolks
dried rose petals, for garnish (optional)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.
Add the raw pistachios and sugar to a food processor and pulse until the mixture resembles fine breadcrumbs with small pistachio pieces still visible. Be careful not to over-process, as this can release oils and create a paste.
In a separate bowl, whisk together the 2 whole eggs, 2 egg yolks, and rose water until well combined and slightly frothy.
Pour the egg mixture into the pistachio-sugar mixture and gently fold together with a spatula until just combined. The batter should come together without overmixing.
Scoop the batter into 28 small mounds (roughly 1 tablespoon each) onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 22–25 minutes, until the cakes are set on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes should be light golden.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, garnish with dried rose petals if desired. Serve at room temperature.
Comments
Rose water and pistachios are specialty items that will require a stop at an international or Middle Eastern market in Charlotte—neither Harris Teeter, Food Lion, Publix, Walmart, ALDI, nor Kroger reliably stock rose water, and quality pistachios may be cheaper elsewhere. At 28 small cakes per batch, the cost per serving is reasonable if you find pistachio deals, but the 40-minute stated time omits grinding the pistachios into flour, which adds 15 minutes by hand or 5 with a food processor; expect closer to 50 minutes total. The recipe is fussy and demands attention during baking—meringue-based cakes brown easily and don't reheat well, making this a same-night dessert. Budget the extra shopping trip for specialty ingredients and the real hands-on time if you want these impeccable.
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