Desert Roses original recipe
Desert Roses are delightful, soft cookies with an exquisite flavor made from a dough based on cake flour and almond flour, coated with crunchy corn flakes.
Their name comes from their resemblance to the mineral formation of the same name made of gypsum crystals that, shaped by the desert wind, take very particular forms. On the blog you can find the simple desert roses and the chocolate version, absolutely irresistible!
Today I prepared the desert roses in their original version with orange zest, chocolate chips and a portion of almond flour; besides being very easy to make, they are versatile and customizable — you can replace the chocolate with raisins, candied fruit, or nuts to create your favorite variations.
You can store them for 4 to 5 days in a tin or an airtight container; they will stay fresh.
Also try these other cookies:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 18 Minutes
- Portions: 16 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 126.39 (Kcal)
- Carbohydrates 17.28 (g) of which sugars 7.50 (g)
- Proteins 2.28 (g)
- Fat 5.60 (g) of which saturated 2.08 (g)of which unsaturated 1.14 (g)
- Fibers 0.75 (g)
- Sodium 59.54 (mg)
Indicative values for a portion of 30 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
- 7/8 cup 00 flour
- 1/2 cup almond flour
- 3 1/2 tbsp butter
- 6 tbsp granulated sugar
- 1 egg (medium)
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp orange zest (grated or other flavorings as desired)
- 1 pinch salt
- 1 oz dark chocolate chips (or raisins or candied fruit)
- 3 cups corn flakes
- 2 tsp vanilla powdered sugar
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Kitchen scale
- 1 Small bowl
- 1 Baking sheet
- Parchment paper
Procedure
Cut the butter into cubes, place it in a bowl and leave it at room temperature until soft; I soften it in the microwave for 20 seconds.
Add the sugar and beat until light and fluffy.
Add the orange zest, vanilla, salt and the egg, mix well then add the flour sifted with the baking powder and the almond flour. Add the chocolate chips. Place the mixture in the refrigerator to chill for 30 minutes.
Put the corn flakes in a small bowl.
Using two teaspoons, form balls of dough about the size of a walnut and roll them in the cereal, pressing lightly (the dough is very soft so the corn flakes will stick without problems).
To make them even prettier, press a few corn flakes onto the surface of each cookie so they form little points; it gives more movement and looks very spectacular.
Line a baking sheet with parchment paper and place your cookies well spaced because they will increase in size during baking.
Bake the cookies in a preheated conventional oven at 356°F for about 18–20 minutes; they should be lightly golden and remain soft inside.
The desert roses are ready—remove them from the oven, let them cool, dust with powdered sugar and serve.
Tips
Storage
You can store the desert roses in an airtight container for 4–5 days; they will remain fresh.
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