YIELD: 4 to 6 servings | PREP TIME: 10 minutes | COOK TIME: 12 to 14 minutes
• 1½ cups blanched almond flour
• ½ cup arrowroot starch, plus more for dusting
• ¼ cup coconut sugar
• ⅛ teaspoon salt
• ½ teaspoon rose water
• ¼ cup (½ stick) cold unsalted butter or palm shortening
• 1 large egg
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, arrowroot starch, sugar, and salt. Add the rose water and whisk again.
3. Use a box grater to grate the cold butter into the flour mixture. Use your hands to incorporate the butter until the mixture resembles coarse crumbs.
4. Add the egg and mix with a fork until it comes together into a workable dough. Lightly knead the dough to achieve a uniform consistency, but do not overwork it.
5. Liberally dust a clean work surface with arrowroot starch. Shape the dough into a relatively flat disc and dust it lightly with more starch. Roll out the dough to a thickness of ⅛ inch. Use a small cookie cutter or thin-rimmed glass to cut the dough into small cookies. The shape is up to you.
6. Transfer the cookies to the prepared baking sheet and bake for 12 to 14 minutes, until they are golden brown on the bottom. Allow to cool completely on the baking sheet.
7. Store any uneaten cookies in an airtight container at room temperature for up to 5 days.
Chef’s Tip: Rose water can be found online or at Middle Eastern markets.
