I was invited to a dinner party recently and for my contribution I was assigned a dessert. I love cooking and sharing my food, but I felt immediately defeated when I heard the word “dessert”– I rarely make them. And while the precision that comes with baking should fall right in line with the other things I like to do in an organized fashion, I really struggle with it. For the sake of the dinner party, I put on my baking pants (I do have baking pants), pulled out a cookbook, and turned right to a beautiful dessert. From start to finish, it was a breeze.
But upon arrival to the dinner, I opened the container to find that the perfect little gelatinous (used agar, not gelatin) almond squares had become watery and misshapen. Embarrassed, I decided to hide them in the refrigerator, and proudly place the appetizer I had made as a backup on the table instead.
That night I couldn’t stop thinking about the dessert. It really was the perfect combination of cardamom, rose and almond, but for a dessert novice like me, it simply wasn’t practical or portable. I wondered how this could be better. “Would the melding of these flavors fit together as a cookie? I don’t really even like cookies!”
The next day, I spent some time laying out ingredients and writing out possible recipes. On the first try, I landed a perfectly savory and slightly sweet treat. I repeated it two more times, made a few small modifications, and decided it was ready for you.