Pistachio Cookies

Nun-e Pestehi


Preparation info

  • Difficulty


  • Makes



Appears in

Joon: Persian Cooking Made Simple


By Najmieh Batmanglij

Published 2015

  • About
Prep: 5 minutes
Cooking: 10 to 12 minutes


  • 4 cups (500 g) slivered pistachio kernels (see note)
  • 2 egg whites
  • 1 cup (130 g) confectioner’s sugar
  • teaspoon sea salt
  • 3 tablespoons rose water*
  • 2 teaspoons ground cardamom


  1. preheat the oven to 350°F (180°C) and line 3 sheet pans with parchment paper.
  2. Place all the ingredients in a large mixing bowl and use a rubber spatula to gently mix together until the sugar dissolves (do not over-mix).
  3. Scoop up about tablespoons of the dough (you can use an ice-cream scoop) and drop it on one of the lined sheet pans. Repeat with the rest of the dough, leaving in (6 cm) between each cookie to allow for expansion.
  4. Use an offset spatula, moistened with water, to lightly press down on each cookie to flatten it.
  5. Bake on the center rack of the oven for 10 to 12 minutes, or until the cookies are lightly golden around the edges.
  6. Remove the sheet pan from the oven and leave to cool on a cooling rack. Remove the cookies from the parchment paper using an offset spatula and store in an airtight glass container for up to 2 weeks. Nush-e joon!