Flourless Pistachio Cakes with Rose Water | Saveur
These easy-to-make, miniature cakes are a tradition at chef Gabe Stulman's family celebration of Mimouna, which marks the end of Passover.
Ingredients
- 2½ cups (12½ oz.) shelled raw pistachios
- 1 cup sugar
- 2 Tbsp. rosewater
- 2 large eggs plus 2 large egg yolks
- Dried rose petals, for topping (optional)
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