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.
What You Will Need
- 2½ cups (12½ oz.) shelled raw pistachios
- 1 cup sugar
- 2 Tbsp. rosewater
- 2 large eggs plus 2 large egg yolks
- Dried rose petals, for topping (optional)