Cooking Instructions
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Step 1
Toast the
Sliced Almonds (30 g)
in a pan over medium heat until golden.
Step 2
In a medium bowl, add the almonds,
Fine Sea Salt (3 g)
,
Granulated Sugar (100 g)
,
Whole Wheat Pastry Flour (120 g)
,
Unbleached All Purpose Flour (125 g)
, and
Edible Dried Rose Petals (2 g)
and whisk together. Set aside.
Step 3
In another medium bowl, beat together the
Unsalted Butter (225 g)
and
Rose Water (10 mL)
for about a minute, until smooth and creamy.
Step 4
Add the flour mixture and mix until just combined.
Step 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.
Step 6
Preheat your oven to 350 degrees F (180 degrees C), 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.
Step 7
Roll the dough out to 1/4-inch thick.
Step 8
Stamp into your desired shapes. Collect the dough scraps and roll out as well.
Step 9
Place the cookies on the prepared baking sheets at least an inch apart from another.
Step 10
Sprinkle cookies individually with additional rose petals and
Raw Cane Sugar (to taste)
.
Step 11
Bake cookies until golden around the edges, about 13 to 15 minutes. Rotate pans halfway through.
Step 12
When done, transfer to a baking rack to cool completely. Store in an airtight jar and enjoy!
