The joy of baklava is that no two versions are alike, each a combination of flaky rich pastry and sweetened nut-based filling but with infinite variations of spices that strike a different balance of flavors. This cookie combines a snickerdoodle-like exterior with a hidden filling of honey-sweetened, gently spiced pistachios for the ideal riff.
While the orange blossom water in the paste is optional, it really reinforces the essence of baklava’s subtle floral sweetness. Freezing the filling helps the shaping process, as it prevents the mixture from melting or getting too soft. Turning your cookie trays halfway through baking encourages the most even baking and browning. Once out of the oven, hitting the tray on the stove or countertop will give the cookies a flat, crackly appearance.
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What you’ll need
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Food Processor
$70 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Medium Saucepan
$50 $40 At Amazon
Parchment Paper
$4 At Amazon
Spatula
$13 At Amazon
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Recipe information
Total Time
1 hour
Yield
Makes about 16
Ingredients
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°. Cook 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat, stirring often with a heatproof rubber spatula, until it turns light amber and foaming starts to settle, about 5 minutes. Pour into a large heatproof bowl, scraping in any browned bits stuck to bottom of pan. Let cool until warm, about 10 minutes.
Step 2
Meanwhile, pulse one 6-oz. bag shelled raw pistachios, coarsely chopped, ¼ cup (50 g) granulated sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cinnamon, ½ tsp. ground cardamom, and ¼ tsp. ground cloves in a food processor until nuts are finely chopped; transfer to a small bowl. Stir in ½ cup honey and 2 tsp. orange-flower water (if using) with a clean spatula. Add 1 Tbsp. water and stir until homogenous and mixture maintains its shape. Scoop out 1-tablespoonful portions of nut mixture; roll into smooth balls. Place on a parchment-lined baking sheet and chill in freezer 20 minutes.
Step 3
While the nut mixture is chilling, whisk 2¾ cups (344 g) all-purpose flour, ½ tsp. baking powder, ½ tsp. baking soda, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Whisk 1 Tbsp. water into warm melted butter, then add 1¾ cups (350 g) granulated sugar and whisk until well combined, about 2 minutes. Add 1 large egg, 1 large egg yolk, and 1 Tbsp. vanilla extract; stir until smooth. Add dry ingredients and mix until no dry streaks remain, about 2 minutes.
Step 4
Scoop out 2-tablespoonful portions of dough; roll into smooth balls. Working one at a time, flatten a ball of dough between your hands and place a ball of nut mixture in the center. Gently fold dough up and around to encase; smooth out dough. Divide between 2 parchment-lined baking sheets, spacing 2" apart.
Step 5
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until mostly flat and golden around the edges, 14–16 minutes. Remove from oven and firmly tap baking sheets on counter. Mix ¼ cup crushed rose petals, remaining ½ cup (100 g) granulated sugar, 1 tsp. ground cinnamon, ½ tsp. ground cardamom, and ⅛ tsp. ground cloves in a small bowl. Sprinkle over cookies; let cool on baking sheets.
Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
Recipe notes
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