The desert rose cookies are perfect for breakfast, a snack, or any time of the day. Light, crunchy, and irresistible, they resemble the classic lady’s kisses cookies in taste.
I still remember the first time I tried them: it was my friend Lorenzo’s birthday and, once I tried them, I was hooked. Not only because of their delicious taste but also because of their unique shape that immediately enchanted me. These cookies indeed resemble the desert rose, the evocative mineral formation of arid landscapes: beautiful to look at, with their golden color and unique appearance.
The recipe is really simple and always has tremendous success. I recommend making plenty… because they will disappear in no time!
Shall we prepare them together?
See you soon, Susy
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 15 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the desert rose cookies
- 3.2 oz butter (soft)
- 2.5 oz sugar
- 2.3 oz all-purpose flour
- 1.4 oz almond flour
- 0.7 oz potato starch
- 2.1 oz corn flakes
- 1 egg
- 1 tsp vanilla extract
- 1 pinch salt
- Half packet baking powder
- 2.1 oz corn flakes
- 1 tbsp powdered sugar
Tools
- Food processor
- Baking sheet (oven)
- Mat (silicone)
Preparing the desert rose cookies
1. In a food processor, blend the corn flakes until they turn into flour, then set aside.
2. In a bowl, mix the soft butter with the sugar and salt until you get a creamy mixture.
3. Add the vanilla extract and the egg, mixing well.
4. Combine the all-purpose flour, potato starch, baking powder, and almond flour, all sifted, and incorporate with a spatula until you get a homogeneous dough.
5. Add the ground corn flakes and mix thoroughly.
6. Prepare a plate with whole corn flakes for decoration. With a spoon, take portions of dough the size of a walnut, roll them in the whole corn flakes, and place them well spaced on a baking tray lined with parchment paper or a silicone mat.
7. Let the balls rest in the freezer for at least 1 hour: this way, they will keep their shape while baking.
8. Bake in a preheated static oven at 340°F for 12-15 minutes, until the cookies are slightly golden.
9. Remove from the oven, let cool completely, and sprinkle with powdered sugar.
Storing the desert rose cookies
You can store the desert rose cookies in a well-sealed tin box for up to 5 days. They will remain crunchy and fragrant as if freshly baked.
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Frequently Asked Questions
Can I prepare the dough in advance?
Yes, you can prepare the dough for the desert rose cookies a few hours in advance and keep it covered in the fridge. Alternatively, you can form the balls and keep them in the freezer until baking.
Can I freeze the already baked cookies?
Yes, they can be frozen once completely cooled. Store them in food bags and let them defrost at room temperature before serving.
Can I substitute the almond flour?
If you don’t have it available, you can use the same amount of all-purpose flour. You will still get delicious cookies, though slightly less fragrant.
