Pistachios and roses

I dropped by nuba yesterday, and was pleased to see that they were selling mamoul cookies. As I mentioned in my previous post, they don’t always have them.  It’s a really crumbly shortbread outside, with a rosewater-scented pistachio filling inside.  There’s also some kind of jelly component that binds everything together, and makes the crumbly outside and nutty inside hang together.  The whole thing is glazed with a white, sugary icing. 

It’s not the most amazing thing I’ve eaten, but I still recommend it because it’s unusual.  If you haven’t had rosewater before, this cookie’s a pretty tame introduction.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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