Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 4 large eggs
• 1.25 cups white sugar
• 1.5 cups butter , melted
• 1 cup plain yogurt
• 1 tablespoon rose water
• 1.5 teaspoons ground cardamom
• 0.5 cups blanched slivered almonds
• 1.5 tablespoons chopped pistachio nuts

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup muffin pan.
2. 2 Sift flour and baking powder into a bowl; set aside.
3. 3 Combine eggs and sugar in a large heatproof bowl; set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale yellow, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.
4. 4 Mix in butter, yogurt, rose water, and cardamom. Stir in flour mixture by hand. Fold in slivered almonds. Spoon into the prepared muffin cups, filling 3/4 full. Sprinkle pistachios over tops.
5. 5 Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

Nutrition per serving