Recipes

Rosewater Almond Shortbread

SideChef|

Rosewater Almond Shortbread
4 (1 ratings)
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This is the perfect treat for Valentine’s Day! This recipe highlights the international sign of romance — red roses.Recipe courtesy of SideChef.SideChef, the virtual cooking assistant app (available on Android and iOS) features over 2,500 recipes for home cooks to learn the art of cooking. Created by CEO Kevin Yu after a failed attempt at Valentine’s Day dinner, the app features real time recipe navigation (similar to GPS) tools such as voice commands, step-by-step photos, and how-to videos, SideChef makes any meal foolproof. 
Servings
6
cookies
Ingredients
  • 1/3 cup almonds, sliced
  • 1 cup unbleached all-­purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon edible dried rose petals
  • 1/2 pound butter
  • 2 teaspoon rose water
  • edible dried rose petals, for sprinkling
  • turbinado sugar, for sprinkling
Directions
  1. Toast the sliced almonds in a pan over medium heat until golden. Careful not to burn them!
  2. In a medium bowl, add the almonds, unbleached all­purpose flour, whole wheat pastry flour and the 1 teaspoon of edible dried rose petals and whisk together. Set aside.
  3. In another medium bowl, beat together the softened unsalted butter and rose water for about a minute, until smooth and creamy.
  4. Add the flour mixture and mix until just combined.
  5. Form the dough into a round flat disc, and cover with plastic wrap. Place it in the refrigerator for at least an hour, or up to overnight.
  6. Preheat your oven to 350 degrees F and place oven racks in the top and bottom thirds of the oven. Line baking sheets with parchment paper. Remove dough from plastic wrap and place on a lightly floured surface.
  7. Roll the dough out to 1/4­inch thick.
  8. Stamp into your desired shapes. Collect the dough scraps and roll out as well.
  9. Place the cookies on the prepared baking sheets at least an inch apart from another.
  10. Sprinkle cookies individually with additional rose petals and Turbinado sugar.
  11. Bake cookies until golden around the edges, about 13 to 15 minutes. Rotate pans halfway through. When done, transfer to a baking rack to cool completely.
  12. Store in an airtight jar, and enjoy!
 
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