Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (1)
Nan-e Berenji (Persian Rice Cookies)
NUTRITION · PER SERVING28M COOK
CAL 5%·PRO 2%
CARBS 14G56% OF CAL
0G FIBER3G ADDED0G INTRINSIC11G OTHER3G TOTAL SUGAR
FAT 5G41% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate Persian rice flour cookies infused with rosewater and cardamom, topped with poppy seeds. These gluten-free treats have a light, crumbly texture and are a unique addition to any dessert spread.
dessertmiddle easternbaked good🥣 mixer🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 8 tablespoons unsalted butter (room temperature)
- ⅔ cup powdered sugar
- 2 egg yolks
- 1 teaspoon rosewater
- ½ teaspoon ground cardamom
- 2 cups rice flour
- 1 tablespoon poppy seeds
At a glance
PER SERVING · TIME 28M
CAL 5%·PRO 2%
CARBS 14G56% OF CAL
0G FIBER3G ADDED0G INTRINSIC11G OTHER3G TOTAL SUGAR
FAT 5G41% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 2mg
- Total sugar
- 3g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 16mg
- Calcium
- 9mg
- Iron
- 0.11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.