These Italian amaretti biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I love adore pistachios and I serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense and rich and you only need a couple. Perfect at Christmas and you can give them as gifts in little bags tied with a ribbon.
When you make this cake the whole kitchen smells of roses, it’s Persian in its origins and have been making Yasmin Khans amazing Persian Love Cake for years as it’s fantastic as a birthday cake, but I wanted to do a dairy free version that also could be gluten free if you prefer. It’s got tons of nuts in it and the soft floral fragrance of cardamom and rose. It’s probably called Love Cake because it really is a romantic cake.
The delicious flavours of these cookies are based on the traditional middle eastern flavours of pistachio and rose water which are used a lot in their sweets and baking. I have made these vegan but you can replace the coconut oil with butter if you prefer. I have always loved these flavours and so does Ralph (as a little girl I was given little boxes of rose and violet creams by my mummy) his review of this recipe is as follows..
These are a great balance between crunchy and chewy…and the pistachio and rose are the perfect combination. They taste like Lebanon in the Spring time… and who doesn’t want to see what that tastes like.
These are the easiest brownies to make and are dairy free. The saltiness of the pistachios enhances the flavour of the chocolate. They are very chocolatey but quite light.
Makes about 8 brownies.
1 teaspoon of vanilla extract
1/2 cup of vegetable oil, I use mild olive oil
1 cup light brown soft sugar
2 large eggs
1/3 cup of unsweetened cocoa powder
1/4 tsp baking powder
1/2 cup of flour
50 g of pistachios, roughly chopped