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Khanfaroosh (Persian cardamom biscuits): photo of the dish
Illustrative photo: GiveMeMollusks — CC0, Wikimedia Commons
Snacks & baking

Khanfaroosh (Persian cardamom biscuits)

Small sandy Persian biscuits flavoured with cardamom and orange blossom water, often decorated with an almond or pistachio. They are served with tea at New Year and during celebrations, crisp outside and melting inside.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180 °C (gas mark 6) and line a tray with baking paper.
  2. In a bowl, beat the soft butter with the icing sugar until you have a smooth, pale cream.
  3. Add the egg yolk, orange blossom water, cardamom and salt, then mix.
  4. Gradually work in the flour with a spatula until you have a soft dough that holds together without sticking to your fingers.
  5. Shape into balls the size of a walnut and flatten them slightly in the palm of your hand.
  6. Place an almond or pistachio in the centre of each biscuit and brush them with beaten egg yolk.
  7. Bake for 12 to 15 minutes, until the bottoms are golden, then let them cool completely on a rack before serving.

Variations and tips

Pistachio version. Replace half the flour with ground pistachio for a stronger flavour and a more crumbly texture.

Using what's easy to find. Orange blossom water is sold in most supermarkets; otherwise replace it with a spoonful of grated orange zest.

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Original Ecomely recipe.