Cookies
A holiday favorite in Iran, nan-e badami is made by mixing leftover almond flour from another dessert with egg whites and rose water, then baking it in small domes. The flourless dough gives the cookies their distinctive soft centers.
Mix the leftover almond flour, granulated sugar, egg whites, and rose water until smooth.
Cover the dough with plastic wrap and refrigerate it for 10 minutes.
Shape the dough into small, round domes and arrange them spaced apart on a baking pan.
Lightly press one almond slice onto the top of each cookie.
Bake in an oven preheated to 160°C / 320°F for 15 minutes, until the edges are lightly colored.
Lightly wet your hands while shaping the dough; the egg whites make it sticky. Allergens: contains tree nuts (almonds) and egg.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.