Serves 28
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.
