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Pistachios are by far my favorite nut. They’ve got that aromatic aftertaste that keeps you coming back for more. You pair that with rose water, and the taste is reminiscent of baklavas. Most gluten-free and vegan shortbread recipes, I have found to be complete fails. This one is surprisingly just like the original version.
Submitted by
Happy as a Yam
Updated on November 23, 2021
Additional Time:
8 hrs 30 mins
Total Time:
9 hrs 15 mins
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Ingredients
Original recipe (1X) yields 30 servings
Cookies:
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¼ cup water
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½ teaspoon agar-agar powder
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½ cup vegan butter, at room temperature
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½ cup solid coconut oil
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¾ cup powdered sugar
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1 ½ cups brown rice flour
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½ cup finely ground pistachios
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1 ½ teaspoons vanilla extract
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¼ teaspoon salt
Icing:
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3 tablespoons aquafaba (chickpea water)
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1 ½ cups powdered sugar
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1 tablespoon rose water
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1 cup finely chopped pistachios
Directions
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Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
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Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don’t worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
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Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
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Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it’s 1/4-inch thick, working it into your hands to warm it up if it’s too thick.
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Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
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Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
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Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
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Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.
Nutrition Facts (per serving)
| 157 | Calories |
| 10g | Fat |
| 16g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 30 |
|
|
Calories 157 |
|
| % Daily Value * | |
|
Total Fat 10g |
12% |
|
Saturated Fat 4g |
22% |
|
Sodium 68mg |
3% |
|
Total Carbohydrate 16g |
6% |
|
Dietary Fiber 1g |
4% |
|
Total Sugars 10g |
|
|
Protein 2g |
4% |
|
Vitamin C 0mg |
0% |
|
Calcium 8mg |
1% |
|
Iron 0mg |
2% |
|
Potassium 86mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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