Bite-Sized Pistachio And Rose Cake
Elegant and fragrant mini tea cakes featuring toasted Mediterranean pistachios and a delicate floral rosewater glaze. These vibrant green petit fours are perfect for afternoon tea or sophisticated celebrations.
Ingredients
Ingredients
- 1 cup shelled pistachios unsalted and finely ground
- 0.75 cup all-purpose flour sifted
- 0.5 cup unsalted butter softened at room temperature
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp baking powder
- 0.25 tsp salt
- 1 cup powdered sugar for the glaze
- 1.5 tsp rosewater culinary grade
- 2 tbsp whole milk
- 1 tbsp dried edible rose petals for garnish
Notes
Store in an airtight container at room temperature for up to 3 days. For best results, use a food processor to grind pistachios into a fine meal, but stop before they turn into butter. You can substitute almond extract for rosewater if you prefer a different nutty profile.