Nut-and-cardamom cookies

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

These nut-and-cardamom cookies are next-level. They are made with walnut, pistachios and rose water which adds amazing texture and fragrance to the cookies.

Ingredients

168 g walnuts, finely ground
56 g almond flour
65 g pistachios, roughly crushed
4 T matzo meal
1 green apple, peeled and grated
1 thumb fresh ginger, peeled and grated
2 T preserved ginger, roughly chopped
3 free-range egg yolks
135 g coconut sugar
1 t cinnamon
1 t ground cardamom
1 t bicarbonate of soda
1 T rose extract or rose-water
pistachios, to decorate
walnut pieces, to decorate
pomegranate rubies, to decorate

Cooking Instructions

1. Preheat the oven to 175°C. Mix all the ingredients except the nuts for decorating and the pomegranate rubies until well combined. If too watery, add a touch more matzo meal.

2. Make teaspoon-sized balls of dough and place onto a silicone baking sheet, or onto trays lined with baking paper. Press down to flatten slightly and make a dent in the middle of each cookie with your thumb. Place a pistachio and a walnut piece in the centre of each cookie.

3. Bake for 20 minutes, or until golden. Take care as they can burn easily. The cookies will appear undercooked and soft, but will harden when cooled. Leave on the baking sheets for at least 10 minutes to cool, then transfer to a wire rack to cool completely. Decorate with pomegranate rubies.

Find more biscuit recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom