At the Moroccan celebration Mimouna, which marks the end of Passover, tables laden with sweets are set out. “It’s a moment of celebration and freedom,” says Ruth Stulman, who grew up in Rabat along Morocco’s Atlantic coast. As a child, she would run from one house to the next to sample their specialties. “You have to take something at every house,” Ruth explains. In her home in Virginia, where she now lives, she serves these pistachio and rosewater cookies, which can also be served during Passover. Pair them with mint tea.
Learn more about her family’s Mimouna celebrations on the Jewish Food Society archive and explore more Passover and Mimouna recipes here.
- 2 ½ cups shelled unsalted pistachios
- 1 cup sugar
- ½ teaspoon salt
- 4 eggs, separated
- 1 tablespoon rosewater
- Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
- Place the pistachios in the bowl of a food processor and pulse until coarsely ground.
- Combine the ground pistachios, sugar, and salt in a large bowl.
- Place 2 egg yolks, 2 egg whites, and the rosewater in a small bowl and gently whisk until just combined.
- Add the wet ingredients to the dry and mix to incorporate.
- Drop 1 heaping tablespoon of dough onto the prepared baking sheet at a time leaving 2” of space between each cookie.
- Bake for 20-25 minutes until lightly golden. Let cool.
- Store in an airtight container for up to one week or freeze.