Almond Persian Cookies (Nan-e Badam)

In the world of confectionery, few treats possess the timeless charm and captivating taste that almond persian cookies do. They are affectionately known as nan-e badam. These delicate, almond-infused cookies are a culinary masterpiece that perfectly capture the essence of Persian cuisine. They are wonderfully light with a hint of rose water and work as a beautiful dessert option after a large Christmas lunch.

Serves: 2-3

2 cups almond meal

¼ cup coconut flour

¼ tsp ground cardamom

¼ tsp baking soda

Pinch salt

¼ cup unsalted butter, melted

1 large egg

1 tsp rose water (optional) 1 cup pitted & chopped dates

Slivered almonds, for decoration

1. Preheat oven to 175°C and line a baking sheet with baking paper.

2. In a mixing bowl, combine the almond meal, coconut flour, ground cardamom, baking soda and a pinch of salt. Mix well to evenly distribute the dry ingredients.

3. In a separate bowl, whisk together the melted butter, egg and rose water until the mixture is smooth.

4. Gradually add the dry ingredient mixture to the wet ingredients, then fold in the dates. Stir until a dough forms. The dough should come together and hold its shape when pressed.

5. Take small portions of the dough and roll them into balls about the size of a walnut. Place the balls on the baking sheet, leaving some space between each cookie.

6. Gently press down on each cookie ball to flatten it slightly.

7. Press almonds into the centre of each cookie, pressing down just enough so it sticks, being careful to not go through the whole way.

8. Bake cookies in the preheated oven for about 12-15 mins or until the edges are lightly golden.

9. Once ready, remove from the oven and let them cool on the baking sheet. Then transfer them to a wire rack to cool completely.

10. Once the cookies are completely cool, they are ready to be enjoyed. Store any leftovers in an airtight container to maintain their freshness.