Recipe by Annacia
From Canadian Living. Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth. Chilling time for dough not included in times given. * I use more cardamom, feel free to use as much or little as you like.
Top Review by Mia in Germany
So good! I love cardamom, and these are just up my alley :) I cut back the sugar, too, just because I'm not so sweet toothed, but followed the recipe to the letter in any other respect. Will definitely make them again, thanks for sharing!!
Made for Ramadan Tag 2012 / N*A*M*E Forum
- 1 cup unsalted butter, softened (250 mL)
- 1 1⁄2 cups icing sugar (375 mL)
- 1 egg
- 2 cups rice flour (500 mL)
- 1⁄4 teaspoon ground cardamom (1 mL)
- 1 pinch salt
- 3 tablespoons finely chopped pistachio nuts (45 mL)
Directions See How It's Made
- In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
- Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
- Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).