Rosewater Almond Shortbread

This is the perfect treat for Valentine’s Day! This recipe highlights the international sign of romance — red roses.
Contributor
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SideChef

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. 

6
Servings
469
Calories Per Serving
Deliver Ingredients

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 Teaspoons rose water
  • Edible dried rose petals, for sprinkling
  • Turbinado sugar, for sprinkling

Directions

Toast the sliced almonds in a pan over medium heat until golden. Careful not to burn them!

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.

In another medium bowl, beat together the softened unsalted butter and rose water for about a minute, until smooth and creamy.

Add the flour mixture and mix until just combined.

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.

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.

Roll the dough out to 1/4­inch thick.

Stamp into your desired shapes. Collect the dough scraps and roll out as well.

Place the cookies on the prepared baking sheets at least an inch apart from another.

Sprinkle cookies individually with additional rose petals and Turbinado sugar.

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.

Store in an airtight jar, and enjoy!

 

Nutritional Facts

Total Fat
14g
20%
Sugar
17g
19%
Saturated Fat
4g
17%
Cholesterol
15mg
5%
Carbohydrate, by difference
79g
61%
Protein
11g
24%
Vitamin A, RAE
3µg
0%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
43mg
4%
Choline, total
15mg
4%
Fiber, total dietary
7g
28%
Folate, total
67µg
17%
Iron, Fe
4mg
22%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Phosphorus, P
147mg
21%
Selenium, Se
9µg
16%
Sodium, Na
179mg
12%
Water
12g
0%
Zinc, Zn
1mg
13%

Almond Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Almond Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.