A staple of Persian celebration tables, nan-e badami is made by mixing leftover ground almonds from another dessert with egg white and rose water and baking the mixture into small domes. Its flour-free structure leaves the cookie with a distinctively soft centre.
Mix the leftover ground almonds, sugar, egg white and rose water into a smooth dough.
Cover the dough with cling film and rest it in the fridge for 10 minutes.
Shape the dough into small round domes and arrange them with space between them on a baking tray.
Gently press one almond sliver onto the top of each cookie.
Bake in an oven preheated to 160°C for 15 minutes until the edges turn lightly golden.
Keep your hands slightly damp while shaping the dough; the egg white leaves a sticky texture. Allergens: contains tree nuts (almond), egg.
Pressing the almond slivers on gently keeps them from falling off during baking.
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