Persian Orange Blossom Cookies are one of Glass Petal Smoke's signature cookies. Food grade essential oil of neroli and orange zest infuse the pastry, which is accented by a flourish of apricot jam and a smattering of pistachio nuts. The result is an intoxicating pastry that delights the senses before, during and after baking.
The pastry base for Persian Orange Blossom Cookies is modeled after classic thumbprint cookies, but the flavor is decidedly Middle Eastern (and Italian by Moorish influence). You'll be dreaming up fragrant combinations of your own after you taste them. Go forth, be bold and bake with flavor!
Persian Orange Blossom Cookies
Recipe by Michelle Krell Kydd
Yield: 2 1/2 dozen cookies
Ingredients:
• 2 cups all-purpose flour
• 1 cup sweet unsalted butter, softened*
• 1/3 cup granulated sugar
• 2 eggs, separated
• 1/4 teaspoon sea salt
• 1/4 teaspoon almond extract
• 2 teaspoons vanilla
• 2 teaspoons orange flower water (or 6 drops organic Neroli essential oil)
• zest from one medium orange (organic)
• 1/3 cup apricot jam
• 3/4 cup chopped pistachios, lightly toasted
* The butter can be microwaved on a low setting for 60 seconds or less. You need to “soften” the butter versus liquefying it.
Instructions:
• Zest the orange skin and set aside.
• In a large bowl, sift flour and salt.
• Separate yolks from egg whites.
• Place egg whites in a sealable bowl and refrigerate.
• Mix sugar into the egg yolks and set aside.
• Mix vanilla, orange flower water (or food grade neroli oil) and butter.
• Add egg yolks to the fragranced butter and mix well.
• Add wet ingredients (with the exception of refrigerated egg whites) to the dry ones and incorporate.
• Divide the dough into two halves, wrap in plastic wrap and refrigerate for one hour.
• Lightly toast chopped pistachios, in a non-stick skillet for approximately five minutes. You’ll notice an earthy, woody scent when they are done (they should still be green).
• Place nuts in a bowl to cool.
• Line two cookie pans with parchment paper and set aside.
• Place apricot preserves into a small bowl and set aside.
• Remove chilled dough from the refrigerator.
• Take out egg whites and add almond extract, mixing with a fork until blended. Set aside.
• Roll small, one-inch balls of dough and lightly flatten them.
• Preheat oven to 375 degrees, dividing racks into thirds.
• Dip the top of the flattened dough ball into egg whites, followed by a light dipping in the chopped pistachios.
• Place the cookie on the baking tray and lightly dent the center with a fingertip (thumb or index finger). The idea is to create a place for the jelly to rest.
• Once all of the cookies have been made, carefully dole out a bit of jam (1/4 tsp. or less) and place it in the center of the cookie. You’ll want to use less than one-quarter teaspoon as the jelly will spread slightly when heated in the oven.
• Bake for 12 minutes, reversing sheets from top to bottom and back to front after first 6 minutes. The cookies should be barely colored on the sides and slightly darker along the edges.
• Wait 10 minutes and transfer to a cookie rack and allow to cool.
• Store cookies in an airtight container, separating each layer with wax or parchment paper so the cookies don’t stick to each other.
Notes:
The flavors in Persian Orange Blossom Cookies meld beautifully a day after the cookies are baked. That shouldn't stop you from eating them on the day they're made. They're wonderful with black tea or coffee (Turkish coffee or espresso are highly recommended).
Use your imagination and think about delicious flavors you've tasted in the past that you'd like to introduce to your baking repertoire. Consider the use of supporting extracts and floral hydrosols (aka floral waters) where appropriate. A ginger oil/lemon zest/vanilla extract pastry base, with a finish of slivered toasted almonds and Mediterranean green fig jam, tempts Glass Petal Smoke.
Hydrosols are distilled essences of plants used to flavor food. Rose water or kewra water (screwpine) are examples and work well with complementary combinations of extracts, nuts and jam. You can find them in Indian and Middle Eastern grocery stores. For food grade essential oils like bergamot (used to flavor Earl Grey Tea) visit LorAnn Oils' website.
