Persian Pistachio and Cardamom Biscuits
Soft, chewy Persian-style biscuits made from ground pistachios and almonds, scented with cardamom and rose water.
- Time35 mins
- LevelMedium
- Costabout £0.40 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Line 2 baking trays with baking paper.
- 2
Blitz the pistachios in a food processor until they look like coarse sand. Tip into a bowl with the ground almonds, erythritol and cardamom.
- 3
In a clean bowl, whisk the egg whites with the salt until soft peaks form.
- 4
Fold the whites and rose water into the nut mixture to make a soft, sticky dough.
- 5
Spoon 16 walnut-sized mounds onto the trays, spaced apart. Wet your fingers and gently round each one.
- 6
Bake for 15 to 18 minutes, until set and lightly golden at the edges.
17 min - 7
Cool on the trays. They are soft at first and firm up as they cool.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
