Desert Rose cookies are well known; they owe their name to their resemblance to certain minerals found in desert regions. However, unlike their namesake rocks, they are delicious.
Making them at home is a breeze, and they can be easily enriched with raisins and chocolate chips, or for the traditionalists, left plain. We love them with added raisins and enjoy serving them with a good coffee or a steaming cup of tea.
I want to give you a tip for preparing these cookies in an air fryer, a way to speed up the baking time a bit. Just bake the cookies at 338°F for 12-15 minutes.
Here are some ideas for tea time.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 20 pieces
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 105.28 (Kcal)
- Carbohydrates 12.63 (g) of which sugars 4.19 (g)
- Proteins 1.67 (g)
- Fat 5.61 (g) of which saturated 2.68 (g)of which unsaturated 1.55 (g)
- Fibers 0.66 (g)
- Sodium 40.66 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Desert Rose Cookies
- 7 tbsp butter (soft)
- 0.6 cup all-purpose flour
- 0.42 cup almond flour
- 0.25 cup sugar
- 1 egg
- 2 cups corn flakes
- 1 packet baking powder
- 3 tbsp raisins
- 2 cups corn flakes (for decorating)
Tools
- Baking Tray
- Air Fryer
Preparation of Desert Rose Cookies
Place the soft butter in a bowl and begin to whip it with an electric mixer; add the sugar and work the ingredients until creamy. Add the egg while continuing to work the mixture and finally the sifted flours with the baking powder.
Finally, add the finely crumbled corn flakes and the raisins. Mix with a spatula and place the mixture in the refrigerator to firm up for half an hour.After the cooling time, pour the corn flakes set aside for decoration into a bowl and, using damp hands, form dough balls the size of a walnut. Roll the balls in the corn flakes and place them on a baking sheet lined with parchment paper.
After finishing preparing the desert roses, put the baking sheet with the cookies in the refrigerator for at least half an hour.Bake in a preheated oven at 338°F for 15 minutes; the desert rose cookies should be golden.
Remove from the oven and let cool on a rack.If you like, you can sprinkle the desert rose cookies with a little powdered sugar.
They can be stored for a few days in an airtight container.
