Rose and Almond Cookies

Instructions

1. Step 1

   Heat the oven to 175°C. Line two baking sheets with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Whisk the wheat flour, almond flour, and salt together in a mixing bowl.

   Ingredients used: 100.0 gr Almond Flour, 1.5 gr Fine Salt, 190.0 gr Wheat Flour

   Cookware: mixing bowl, whisk

3. Step 3

   Beat the softened butter and sugar in a separate mixing bowl until smooth and slightly fluffy.

   Timer: 3 min (fixed)

   Ingredients used: 170.0 gr Butter, 100.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl

4. Step 4

   Beat the egg yolk, rose water, and vanilla extract into the butter mixture until evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg Yolk, 10.0 ml Rose Water, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

5. Step 5

   Fold the dry mixture into the butter mixture just until a soft, uniform dough forms.

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Cover the dough and refrigerate until firm enough to shape.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Divide the dough into 24 equal portions, roll them into balls, and arrange them on the prepared baking sheets. Flatten each ball slightly, then press the sliced almonds and rose petals onto the tops.

   Ingredients used: 35.0 gr Almond, 2.0 gr Dried Rose Petals

   Cookware: baking sheet, parchment paper

8. Step 8

   Bake at 175°C until the edges are lightly golden and the centers look set.

   Timer: 13 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Let the cookies stand on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

   Timer: 10 min (fixed)

   Cookware: baking sheet, wire rack