Flourless Pistachio Cakes with Rose Water

Flourless Pistachio Cakes with Rosewater
A garnish of dried rose petals makes a lovely color contrast on these bite-size, pale-green cakes, plus highlights the rose water used in the batter.Thomas Payne

New York City chef Gabriel Stulman shared this recipe from his mother, Ruth Stulman. The small cakes, or petits gâteaux, are served during Mimouna, a North African Jewish holiday that marks the end of Passover. For cakes with the best color, look for vibrant green pistachios, such as those from Sicily.

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