4. Bake
- Arrange cookies on the prepared baking sheet. Bake for 12–14 minutes or until edges are lightly golden and centers look set.
5. Glaze and Finish
- In a small bowl, whisk powdered sugar, orange blossom water, and milk (or juice) until smooth and drizzleable.
- Drizzle over warm cookies and sprinkle with remaining chopped pistachios while glaze is still wet.
- Let cookies cool and glaze set fully before serving or storing.
📋 Quick Info
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Bake Time: 12–14 minutes
- Total Time: ~1 hour 15 minutes
- Yields: 20–24 cookies
💡 Tips
- Use a mini muffin tin for perfectly cupped cookies if desired.
- Kataifi (shredded phyllo) can be found in the freezer section of most Mediterranean or Middle Eastern markets—thaw before chopping.
- For a festive twist, add a few dried rose petals or edible gold leaf to the top!
Fragrant, buttery, and satisfyingly crisp—these Pistachio Kunafa Crunch Cookies are a luxurious treat with both modern and traditional flair. Perfect for gifting or enjoying with a cup of tea. 🫖✨
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