Pistachio cookies three ways

Picture of pistachio cookies three ways
Living where I do in London there are numerous small shops selling beautiful looking and delicious tasting baklava. This has undoubtedly been the influence behind my latest recipe offering. The flavours of pistachio, cardamon and honey are a perfect combination and come together in a fragrant, elegant and crisp biscuit. The dough is fairly forgiving and you can shape it however you like.You should also feel free to experiment with the fillings or leave them unfilled so that you can dunk them in your tea. It will be a great biscuit however you decide to make them. Below I've included recipes for both a honey and orange buttercream and a chocolate ganache filling.

Don't forget, if you like this recipe there are lots more awesome food ideas on my blog.
Remove these adsRemove these ads by Signing Up

Step 1: Biscuit Ingredients

Picture of Biscuit Ingredients
375g plain flour
250g caster sugar
125g unsalted butter at room temperature
100g shelled pistachio nuts (set a few to the side if you want to use them for decoration)
1/2 tsp ground cardamom
1 medium egg
Generous pinch of salt

Step 2:

Picture of
  1. Put the pistachios and sugar in the food processor and pulse until finely ground and resembling fine breadcrumbs.
  2. In a bowl beat the butter with an electric whisk until soft then add the egg and beat for a further 30 seconds or so.
  3. Add in the remaining ingredients and mix until you have a dough. You may find it easier to do this with your hands.
  4. Form the dough into a 40cm log and wrap in cling film. Leave to rest in the fridge for around an hour.
donkeyknee2 years ago