This is one of my favourite sweets, which I first had in Tabriz, a city in the northwest of Iran where I studied for several years. It is called latifeh, which means delicacy in Farsi, which makes sense because this dessert is as light as a feather. You will need a piping bag.
40g shelled pistachios
3 large eggs, separated
90g icing sugar, plus extra for dusting 6 cardamom pods, seeds removed and ground to a fine powder tbsp vanilla extract
70g self- raising flour
For the cream filling
300ml double cream 2 tsp icing sugar tsp rose water
1. Preheat the oven to 220° C/ 200° C fan/ Gas 7 and line a baking sheet with baking parchment.
2. Finely grind the pistachios in a food processor. Set aside.
3. Using an electric mixer on a medium speed, whisk the egg whites with half of the icing sugar until the mixture is glossy and stands up in stiff peaks when the beaters are lifted, do not overdo it. Add the ground pistachios and whisk for a further 30 seconds.
4. Set aside. Place the egg yolks in a separate bowl and add the remaining icing sugar, ground cardamom and vanilla. Using an electric mixer, whisk on a high speed until the mixture is very pale, has tripled in volume and falls in thick ribbons when you lift the beaters ( be careful it does not get too thick and firm).
5. Gently fold the egg yolk mixture into the beaten egg whites in two batches. Do not over- fold it as you need to keep the air in the mixture. Mix the flour and cornflour in a bowl and then sift over the egg mixture in two batches and gently fold in. Transfer the mixture to a piping bag. With the bag held vertically, pipe 4- 5cm diameter circles onto the lined tin, about 2cm apart.
6. Bake for 6- 8 minutes or until the pastries are golden ( check frequently as they burn easily). Set aside to cool.
7. While the pastries are cooling, prepare the filling. Place all the filling ingredients in a bowl and whisk until thick peaks form. Once cool, sandwich the pastries together with the whipped cream and chill in the fridge for a couple of hours. To serve, dust some icing sugar on top.