Clarified butter gives these cardamom-scented Middle Eastern cookies, sometimes known as “queen's bracelets,” a crispy texture.
- Portion size 36 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn saucepan, melt butter over low heat; let cool for 5 minutes. Skim froth from surface. Strain through double-thickness cheesecloth into bowl; refrigerate until clarified butter solidifies and milky liquid settles to bottom, about 2 hours.
Discard milky liquid. Beat clarified butter until doubled in volume. Beat in icing sugar, in 3 additions, until smooth. Beat in orange blossom water.
In separate bowl, whisk together flour, cardamom and salt; stir into butter mixture until crumbly. Turn out onto lightly floured surface; knead until smooth and pliable, about 1 minute. Shape into disc; wrap and refrigerate until slightly firm, about 30 minutes.
On lightly floured surface, roll dough by 1 tbsp (15 mL) into 3-1/2-inch (9 cm) long logs. Press ends together to form ring, overlapping slightly. Press pistachio onto each overlap. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 300°F (150°C) oven until golden, about 15 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely. Dust with 2 tbsp (30 mL) more icing sugar.
Nutritional facts Per cookie: about
- Sodium 17 mg
- Protein 1 g
- Calories 87.0
- Total fat 6 g
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 4.0
- Vitamin A 5.0