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Armenian wedding cookies

Thi N. | Apr 2, 200305:41 PM

I call them Armenian wedding cookies not because that's what they're called, but because they're Armenian, and because they remind me of Mexican wedding cookies. That white-fluffy-powder on the outside, crunchy on the inside.

I bought a box of fresh-made at Panos Pastry, in East Hollywood. Already home to the best baklava I've ever had. Like a pound and a half for $4. Had a bite of the first cookie. I don't remember much else, but then there was only half a pound left.

Uh, description: gentle, powdery on the inside, firm and satisfying on the inside. The flavor is - gentle, deep, astonishing. I think the mind will not believe how much flavor the tongue is experiencing just because the cookie is so white, and the mind just believes it must be bland so firmly that it tries to override the tongue's messages. Eventually, you realize... it's full of... everything. I tasted nuts, cloves, more spices than I could realize, all harmonized, all... if it reminded me of anything, it was sort of a crumbly-cookie version of the best pistachio nougat I'd ever had.

I husbanded the rest and doled them out slowly to my friends. This cookie makes people freak out.


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