Cookies

Latifeh Cookies

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These sandwich cookies are called Latifeh for a reason! Latifeh means soft and delicate in Farsi and yep, they totally live up to their name!
It’s made of two fluffy cookies filled with whipped cream (with a hint of honey), and decorated with ground pistachios, because it wouldn’t have been a Persian recipe unless you throw some pistachios in there, lol!⁣

Latifeh Cookies:

Yields: 13-14 sandwich cookies (26-28 individual cookies)

 Ingredients:
For the cookies:

  • 2 egg whites at room temperature (make sure there aren’t any egg yolks mixed in with whites)
  • 2 egg yolks at room temperature
  • 1⁄2 cup granulated sugar, divided
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1⁄4 tsp cream of tartar (optional)
  • 1⁄2 cup – 62 grams all purpose flour (It’s better to weight the flour to be more accurate, but if you don’t have a scale, spoon the flour into the cup and use a knife to level the top and get rid of the excess flour)
  • 1⁄8  tsp  baking powder
  • Confectioner’s sugar for dusting
For the filling:
 
  • 1⁄2  cup heavy whipping cream
  • 2 tbsp sugar
  • 1 tbsp honey
  • 1⁄2 tsp vanilla extract

For the decoration:

  • Ground or chopped pistachios
  • Rose petals (optional)

 

Instructions: 

For the cookies:
 

1. Preheat the oven to 325 F. Line two baking sheets.
2. For the egg whites, you need a large mixing bowl which should be very clean. To make sure you don’t have any fat residues in the bowl, pour some white distilled vinegar at the bottom of the bowl and swirl it around, then rinse it with warm water. Wipe the whisk attachment with some vinegar as well. If there is any trace of fat in the bowl, the egg whites will not increase in volume properly. Set these aside until ready to use.
3. In another large bowl, add the egg yolks and half of the sugar (1⁄4 cup ). Using a whisk attachment, beat the mixture until light in color (about 3 minutes).
4. Add vanilla extract and mix until combined. Set aside.
5. Now in the cleaned mixing bowl, add the egg whites. You want to make sure there aren’t any egg yolks mixed in with the whites, because egg yolks are mostly fat, and fat is the enemy of the egg whites!

Add a pinch of salt to the egg whites and start mixing on medium, when it gets a little foamy, add the cream of tartar if using (cream of tartar helps the egg whites hold their shape better).
Continue mixing until it’s starting to hold a soft peak but it’s not holding the peaks completely and it’s wilting.
6. Now start adding sugar a little at a time (1 teaspoon at a time) while mixing on medium.
Continue mixing on medium high until stiff peaks form and the egg whites are white and glossy.
7. Now gently fold the egg whites into the egg yolk mixture in parts, be careful not to knock out all the air. You will end up with a fluffy batter.
8. Mix flour and baking powder together and gently sift half of it to the mixture. Start folding again, this part is very important because you don’t want to lose the air inside the batter too much.
Once the flour is mixed in (it’s ok to have some streaks left), sift the rest of it to the batter and fold again.
9. Transfer the batter to a piping bag (you may need to do this twice depending on how large your piping bag is), cut the tip of the bag and start piping 2 inch circles on the baking sheet.
10. Dust the cookies with powdered sugar and place in the oven. Bake for 8-10 minutes until slightly golden on the edges. Make sure your oven is at the right temperature because these cookies burn easily.
11. Let them cool down on the baking sheet for about 5-10 minutes then transfer to a cooling rack and let them cool down completely.

For the filling:

 1. Beat heavy cream, vanilla, sugar and honey in a bowl until stiff peaks form. Taste the filling half way through and adjust the sweetness to your liking.

2. Transfer the filling into a piping bag fitted with a star shaped tip.

Assembly:

 Once the cookies cooled down completely, fill them with whipped cream and decorate with ground pistachios.

📼 You can watch the full tutorial here:

 

 

Share and Enjoy !

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4 comments

  1. I tried this recipe today! It came out perfect. I just replaced the vanilla essence with rose water! It was heavenly! Thank you for sharing!! 🌹

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