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SideChef
Recipes
American
Rosewater Almond Shortbread
Recipe

9 INGREDIENTS • 12 STEPS • 1HR 30MINS

Rosewater Almond Shortbread

5
4 ratings
Make this delicious shortbread for Valentine's Day this year! Make sure you have heart-shaped cookie cutters.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Make this delicious shortbread for Valentine's Day this year! Make sure you have heart-shaped cookie cutters.
1HR 30MINS
Total Time
$0.25
Cost Per Serving
Ingredients
Servings
12
US / Metric
Unbleached All-Purpose Flour
1 cup
Unbleached All-Purpose Flour
Whole Wheat Pastry Flour
1 cup
Whole Wheat Pastry Flour
Sliced Almonds
1/3 cup
Sliced Almonds
Edible Dried Rose Petals
1 Tbsp
Edible Dried Rose Petals
Unsalted Butter
1 cup
Unsalted Butter, softened
Granulated Sugar
1/2 cup
Granulated Sugar
Fine Sea Salt
1/2 tsp
Fine Sea Salt
Rose Water
1/2 Tbsp
Rose Water
Raw Cane Sugar
to taste
Raw Cane Sugar
Nutrition Per Serving
VIEW ALL
Calories
249
Fat
16.3 g
Protein
2.6 g
Carbs
24.0 g
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Rosewater Almond Shortbread
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Toast the Sliced Almonds (1/3 cup) in a pan over medium heat until golden.
step 1 Toast the Sliced Almonds (1/3 cup) in a pan over medium heat until golden.
step 2
In a medium bowl, add the almonds, Fine Sea Salt (1/2 tsp), Granulated Sugar (1/2 cup), Whole Wheat Pastry Flour (1 cup), Unbleached All-Purpose Flour (1 cup), and Edible Dried Rose Petals (1 Tbsp) and whisk together. Set aside.
step 2 In a medium bowl, add the almonds, Fine Sea Salt (1/2 tsp), Granulated Sugar (1/2 cup), Whole Wheat Pastry Flour (1 cup), Unbleached All-Purpose Flour (1 cup), and Edible Dried Rose Petals (1 Tbsp) and whisk together. Set aside.
step 3
In another medium bowl, beat together the Unsalted Butter (1 cup) and Rose Water (1/2 Tbsp) for about a minute, until smooth and creamy.
step 3 In another medium bowl, beat together the Unsalted Butter (1 cup) and Rose Water (1/2 Tbsp) for about a minute, until smooth and creamy.
step 4
Add the flour mixture and mix until just combined.
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 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 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 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 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 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 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 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!
step 12 When done, transfer to a baking rack to cool completely. Store in an airtight jar and enjoy!
Tags
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American
Christmas
Shellfish-Free
Cookies
Vegetarian
Dessert
Mother's Day
Valentine's Day
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