Middle_Eastern
Middle Eastern - Desserts and Sweets
Rose and Pistachio Mahalabia (Style 18)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 250g unsalted butter, softened
- • 1 1/2 cups icing sugar
- • 3 cups plain flour
- • 1 tbsp orange blossom water
- • 100g pistachios, halved
Preparation Steps
1
Phase 1
Beat the butter and icing sugar for 10 minutes until pale and fluffy.
2
Phase 2
Beat in the orange blossom water.
3
Phase 3
Gradually add the flour and mix just until a soft, pliable dough forms; do not overwork it.
4
Phase 4
Roll the dough into small balls and place them on a parchment-lined tray, flattening slightly.
5
Phase 5
Press a pistachio half into the centre of each cookie.
6
Phase 6
Bake at 160C for 15-20 minutes until set but still pale; cool completely on the tray so they turn meltingly tender.