Ingredients

• 1 cup gluten-free all-purpose flour, sifted, spooned into measuring cup and leveled-off
• 1 cup almond flour, spooned into measuring cup and leveled-off
• 1/3 tsp. baking soda
• 1 tsp. ground cardamom
• 1/3 tsp. salt
• 1/2 cup coconut sugar
• 1/3 cup Flora Hydro-Therm Almond Oil
• 2 large egg whites
• 1/2 tsp. rose water
• ½ cup pistachios, chopped – additional for topping, if desired
• ½ cup almonds, chopped – additional for topping, if desired

Topping

• 1/3 cup powdered sugar, sifted
• 1/4 tsp. Red Beet Crystals, no lumps
• Drizzle of water
• Dried rose buds

Instructions

1. Set racks in the middle of the oven and preheat to 350°F.
2. Line two baking sheets with parchment paper.
3. Combine flours, baking soda, spice, and salt in a medium bowl; mix well.
4. In the deep bowl of a mixer fitted with paddle attachment, cream oil, and sugar
5. Scrape down the sides of the bowl with a spatula, then add egg whites and rose water; mix well.
6. Mix dry and wet ingredients together slowly to combine. Stir in nuts.
7. Shape dough into 1-inch balls or hearts, then place on sheets about 2 inches apart.
8. Bake for 12-16 minutes or until lightly browned. Rotate sheets halfway through cooking.
9. Cool cookies 2 minutes on baking sheets, then transfer to wire rack to cool completely.
10. For frosting: Mix icing sugar and water to get the right consistency
11. Add a small amount of Red Beet Crystals until the desired color is achieved.
12. Drizzle frosting over cooled cookies, sprinkle chopped nuts (if desired), and decorate with roses.
13. Store in an airtight container until serving.