Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free) – a delicious recipe with butter, white sugar, egg whites, rice flour, ground cardamom, pistachios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Beat butter and sugar until light and creamy.
3
Add the egg whites and mix until smooth.
4
Gradually add the rice flour, cardamom and pistachios.
5
Mix well.
6
Scoop up a tablespoon of dough and set on a cookie sheet (ungreased is ok).
7
Flatten the dough with the palm of your hand.
8
The cookie will not rise or spread during cooking.
9
Press the back of a fork into the dough, making a criss-cross with the tines of the fork (like you would with a peanut butter cookie).
10
If the fork begins to stick, dip it in a glass of cold water from time to time.
11
Place a pistachio in the center of the cookie and press lightly.
12
Continue with the remainder of the dough.
13
Bake for 12-14 minutes.
14
Do not let them brown.
15
Let it cool before eating.
16
Enjoy!
740
kcal
Calories
40
g
Fat
84
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ¾ cup butter, softened to room temperature (1 1/2 sticks), ¾ cup white sugar, 2 egg whites, 2 cups rice flour (finely ground, ie not course), and more.
Yes, Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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