We wanted to create a cookie bar that embodies some of our favorite Middle Eastern flavors, but creating something that made our kitchen smell sweet was just an added bonus. Pistachios, cardamom and rose all come together in this delicate but addictive bar. You can cut them into whatever size or shape you want, but you won’t be able to have just one.
Feel free to go wild with this recipe and switch out ingredients to adjust the flavor profiles. Walnuts would work well in lieu of pistachios. And if rose water isn’t your thing (we love it here at TT, but some are sensitive to its intensity), substitute orange blossom water.
Recipe from the Tasting Table Test Kitchen
Yield: One 9-by-13-inch tray
Prep Time: 15 minutes, plus cooling time
Cook Time: 15 minutes
Total Time: 30 minutes, plus cooling time
2 cups all-purpose flour
2 teaspoons ground cardamom
1 teaspoon kosher salt
½ teaspoon baking soda
2 sticks unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
1 tablespoon rose water
½ cup pistachios, roughly chopped
¼ cup dried rose petals
1. Preheat the oven to 350º. In a medium bowl, whisk together the flour, cardamom, salt and baking soda to incorporate, then set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy, 2 minutes. With the motor running, add the eggs one at a time and beat until incorporated, scraping the sides of the bowl as needed. Add the rose water and mix to incorporate, followed by the pistachios and rose petals.
3. Add the flour mixture and mix until a smooth dough forms. Transfer to a parchment-lined 9-by-13-inch baking dish and, using an offset spatula, spread evenly throughout the pan.
4. Bake until golden brown, 15 to 20 minutes. Let the tray cool completely before slicing and serving.