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Pistachio Cardamom cookie

Course cookies, Dessert
Cuisine Indian, Persian
Servings 4
Author Anagha


Cookie dough

  • 1 1/2 Cups All purpose flour
  • 1/2 Cup Powdered Sugar
  • 1/2 Tsp Salt
  • 1 1/2 Stick Unsalted Butter cut in cubes About 12 tbsp
  • 1/2 Cup Unsalted Pistachios, slightly toasted and chopped
  • 1 unit Egg Yolk, you can use chilled milk for vegetarian option)
  • 1/2 Tsp Ground Cardamom

For Glaze

  • 1 Cup Powdered Sugar
  • 1 Unit Egg White You can use 1 Tbsp Milk instead
  • 3/4 Tsp Orange Blossom water ( you can use Rose water as well)



  1. In a food processor pulse the pistachios, cardamom and flour till the nuts are a little chopped

  2. Add powdered sugar and pulse more

  3. Add the butter and pulse till you get breadcrumb texture

  4. Add the egg yolk/cold milk. Keep pulsing till the dough comes together

  5. Take the dough and roll it into a log. 

    Keep the log in the fridge for a couple of hours for the dough to harden


  1. Pre heat the oven to 325 F

  2. Slice the log into about 1/4 inch thick pieces and bake for 15-17 mins.

    Let it cool completely.


  1. Mix all the ingredients to make the glaze.


  1. Take the cooled cookies, top with a small amount of glaze, decorate cookies with sliced pistachios, dried rose petals, saffron strands.