• prep: 35 min
• cook: 40 min
• total: 1 hr 15 min

servings:

Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn’t contain any gluten, so be sure it’s fully chilled and firm before rolling into logs and slicing into cookies.

• 1 cup sugar
• 1/3 cup virgin coconut oil, softened at room temperature
• 1 large egg
• 1 tablespoon plus 1 teaspoon finely grated orange zest (from about 2 oranges)
• 2 cups almond flour
• 1/4 cup potato starch
• 1 1/2 teaspoons ground cardamom
• 1/4 teaspoon kosher salt
• 1/2 cup roasted, salted pistachios, finely chopped
• 3 ounces dark chocolate (for drizzling; optional)

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