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RECIPE
9 INGREDIENTS12 STEPS1HR 30MIN

Rosewater Almond Shortbread

5.0
2 Ratings
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Make this delicious shortbread for Valentine's Day this year! Make sure you have heart-shaped cookie cutters.

1HR 30MIN

Total Cooking Time

9

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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1 cup
Whole Wheat Pastry Flour
1 Tbsp
Edible Dried Rose Petals
1 cup
1/2 Tbsp
Rose Water
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Directions

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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 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 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 (175 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!

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