Vegan Pistachio Rose Tea Cakes
March 12, 2022
Adapted from Pistachio Sandies, Cannelle et Vanille Bakes Simple
These are without a doubt the loveliest cookies I’ve had. Tender, mildly sweet and with a hint of rose they make the perfect addition to your late morning or early afternoon tea break.
- ½ cup of pistachios, raw and unsalted
- ½ c. brown rice flour
- ½ c light buckwheat
- ½ c. tapioca starch
- ¼ c. powdered sugar
- 2 tea dried rose petals
- ½ tea salt
- ½ c unsalted butter
- 1 TBL rose water
- Heat oven to 350 degrees
- Pulse all dry ingredients in your food processor until nuts are finely chopped.
- Add butter cut into bits and rose water.
- Pulse again until a dough forms.
- Use a TBL or small ice cream scoop to form small balls of equal size.
- Space on a parchment covered baking sheet.
- Bake for 10 mins, cookies will crack a bit on the top but not brown.
- Allow to cool on the sheet without disturbing them another 10 mins then give a generous dusting of powdered sugar.
- Store in an airtight container for up to one week but they won’t last that long for sure.
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