Gluten-free Dutch Butter Cookie with Pistachio, Orange Zest & Rose Petals

These gluten-free Dutch Butter Cookies are flavored with Middle Eastern flavorings! Not only some pistachios for crunch, but also tangy orange zest & fragrant rose petals. It turned out to be a delicious combination! ? 

Can’t get any rose petals? You can also add about 2 tablespoons of rose water or orange blossom water to the recipe!

gluten-free dutch butter cookie

Gluten-free Dutch Butter Cookies

Servings 20 pieces
Prep Time 10 minutes
Cook Time 30 minutes


  • Oven
  • 2 Bowl
  • Electric Handmixer
  • Pastry Brush
  • Spatula
  • Citrus Grater
  • Non-Stick Traybake/Brownie Tin (7.8×7.8inches or 20x20cm)


  • 200 gram Butter 1 cup + 2 tbsp for greasing the tin
  • 150 gram Powdered Sugar 1 ¼ cup
  • 1 Egg
  • 80 gram Almond Flour 1 cup
  • 60 gram Rice Flour ⅓ cup
  • 2 tbsp Potato Starch or tapioca starch or corn starch
  • Pinch of Salt
  • 100 gram Pistachios ¾ cup; roughly chopped
  • 2 tbsp Dried Rose Petals
  • ½ Orange



  • Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit.
  • Grease the brownie tin with some butter. Optional: You can also add some baking paper so it's easier to remove the cookie from the tin once baked.
  • Roughly chop the pistachios. Mix the chopped nuts with 2 tablespoons of the rice flour.


  • Let's make the batter! Add the butter to the bowl. Use the electric handmixer to whip up the butter until light and fluffy. This takes about 5 minutes. Then add the powdered sugar spoon by spoon. Keep mixing until you've added all the sugar.
  • Crack the egg into a bowl. Whisk it with a fork until the egg white is completely mixed with the egg yolk. Then pour about ¾ of the egg in the bowl with butter. Keep the rest of the egg in the bowl. This egg will be used as glaze on top of the cookie before baking it.
  • Then add the different type of flours, pistachios, the starch, rose petals and a pinch of salt. Grate about the zest of half an orange into the batter, whereafter you can add 2 tbsp of orange juice as well.
  • Divide the batter in the baking tin. It may help to make your hands wet to slighty press the batter in the tin. Then use the brush to spread the egg wash on top of the cookie.


  • Bake the cookie for about 25-30 minutes in the preheated oven.
  • Let the cookie cool down completely by keeping it in the fridge for about 2 hours. Once cold, you can easily cut it into small equal squares. Or bigger pieces of course 😉
Course: Sweet
Cuisine: Dutch

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