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Thursday, 02 April 2015 00:00

Pistachio almond cookies

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Pistachio almond cookies
- 225g unsalted butter, softened
- 140g castor sugar
- 1 egg yolk, lightly beaten
- 2 tea spoon vanilla extract
- 225g plain flour
- 55g ground almonds
- 55g pistachio nuts, finely chopped
- 1/2 tea spoon salt

Step 1: Put the butter and sugar into a bpwl and mix well with a wooden spoon. Then beat in the egg yolk and extract.

Step 2: Sift the flour and salt into the mixture. Add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for about 40 minutes.

Step 3: Preheat the oven to 190C. Line 2 baking sheets with baking parchment.

Step 4: Unwrap the dough. Pinch some dough, about 1 tablespoon, and roll into a balls. Put on the baking sheet, spaced well part. Flattened each ball slightly with your palm.

Step 5: Bake for 10 - 12 minutes. Levre to cool on the baking sheets for 5 - 10 minutes, then using a palette knife, carefully transfer the cookies to wire rack to cool completely.

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