Non-Stick Traybake/Brownie Tin (7.8x7.8inches or 20x20cm)
Ingredients
200gramButter1 cup + 2 tbsp for greasing the tin
150gramPowdered Sugar1 ¼ cup
1Egg
80gramAlmond Flour1 cup
60gramRice Flour⅓ cup
2tbspPotato Starchor tapioca starch or corn starch
Pinch of Salt
100gramPistachios¾ cup; roughly chopped
2tbspDried Rose Petals
½Orange
Instructions
Preparations
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.
Mixing
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.
Baking
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 ;)