Gluten-Free Baklava Cookie Squares

This recipe was created as a happy accident. I was attempting to make gluten-free baklava cookies and the darn things just would not set. So I pivoted (something I’m getting MUCH better at), poured the half-baked batter into a square pan and finished baking. The result was so insanely decadent and convenient to eat that I can’t imagine eating these any other way. The final result is chewy with a shower of cardamom sugar and rose petals - you’re going to feel like absolute royalty eating them. Keep scrolling for the recipe, pairings, and first timer tips!

Eat While: Sitting in a rose garden.

Pairing: Gewürztraminer or Turkish Coffee

Inspiration: Bon Appetit’s Baklava cookie recipe (Dec 2023)

First Timer Tips: In order not to overcook, pull from the oven once center is slightly set. These squares taste best with a bit of chew.

Dedicated Time: 2 hr

Components:

1 c (2 sticks) unsalted butter

6-oz. bag shelled raw pistachios, coarsely chopped

2½ c granulated sugar, divided

1½ tsp Diamond Crystal or ¾ tsp. Morton kosher salt, divided

2 tsp ground cinnamon, divided

1 tsp ground cardamom, divided

¼ tsp + ⅛ tsp ground cloves

½ c honey

2 tsp orange-flower water 

2¾ c almond flour

½ tsp baking powder

½ tsp baking soda

2 eggs

1 Tbsp vanilla extract

¼ c crushed rose petals

Place racks in upper and lower thirds of oven; preheat to 350°. Cook butter in a medium saucepan over medium heat, stirring often with a heatproof rubber spatula, until it turns light amber and foaming starts to settle (~5 min). Pour into a large heatproof bowl, scraping in any browned bits stuck to bottom of pan. Let cool until warm (~10 min).

Meanwhile, pulse pistachios, ¼ cup granulated sugar, 1 tsp Diamond Crystal or ½ tsp Morton kosher salt, 1 tsp  ground cinnamon, ½ tsp ground cardamom, and ¼ tsp. ground cloves in a food processor until nuts are finely chopped; transfer to a small bowl. Stir in honey with a clean spatula. Add 1 Tbsp water and stir until homogenous and mixture maintains its shape. Scoop out 1-tablespoonful portions of nut mixture; roll into smooth balls. Place on a parchment-lined baking sheet and chill in freezer 20 minutes.

While the nut mixture is chilling, whisk almond flour, baking powder, baking soda, and remaining ½ tsp Diamond Crystal or ¼ tsp Morton kosher salt in a medium bowl. Whisk 1 Tbsp water into warm melted butter, then add 1¾ c granulated sugar and whisk until well combined, (~2 min). Add eggs and vanilla extract; stir until smooth. Add dry ingredients and mix until no dry streaks remain, (~2 min).

Scoop out 2-tablespoonful portions of dough; roll into smooth balls. Working one at a time, flatten a ball of dough between your hands and place a ball of nut mixture in the center. Gently fold dough up and around to encase; smooth out dough. Evenly space dough balls into 9x9 square pan.

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden around the edges with a set center, (~55 min). Remove from oven and firmly tap baking sheets on counter. Mix rose petals, remaining ½ c granulated sugar, 1 tsp ground cinnamon, ½ tsp ground cardamom, and ⅛ tsp ground cloves in a small bowl. Sprinkle over cookies; let cool on baking sheets.

*12 servings