- 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.
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temp.
- 1 cup sugar
- 3 large eggs
- grated zest of 1 orange
- 1/2 teaspoon orange oil
- 1 cup shelled pistachios
- 1 cup dried cranberries
Step 1: Preheat oven to 325 degrees(F.) Line 2 cookie sheets with parchment. In a medium bowl, whisk the dry ingredients.
Step 2: In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, then beat in the orange zest and orange oil.
Step 3: With mixer on low speed, gradually stir in the flour mixture until smooth, then stir in the pistachios and cranberries.
Step 4: Divide the dough into thirds. Shape each piece into a 12 inch log. Place two logs on one sheet(apart) and the other in the middle of the other cookie sheet.
Bake for 30 minutes, until the logs turn a light golden color and are somewhat firm to the touch. Remove from the oven to a cooling rack and reduce oven to 300 degrees.
Step 5: Let cool about 15 minutes, then using a serrated knife(careful Annie!) slice diagonally into 1/2 inch slices. Place upright on cookie sheets and bake for about 20 minutes, until dry and lightly golden. Let cool on rack, enjoy!
- 60 g icing sugar, sifted
- 125 g plain flour, sifted
- 60 g corn flour, sifted
- 3/4 cup ground pistachios
Step 1: Cream butter & icing sugar for 1 minute. Add flour in 3 batches and beat till light & fluffy for another 3 minutes.
Step 2: Using a spatula, fold in pistachios until evenly mixed. Chill dough in fridge for 3 hrs.Shape dough into small balls.
Step 3: Flatten slightly with back of a fork. Sprinkle extra chopped pistachios on top.
Step 4: Bake in preheated oven at 180 degrees celsius for 15-20 minutes.(the cookie is soft but will harden upon cooling)
1/4 cup pistachio instant pudding powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups rolled oats
1 teaspoon salt
16 tablespoons butter, melted (2 sticks)
2 tablespoons vegetable oil
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup medjool dates, chopped
1/2 cup semisweet Valhrona chocolate, chopped
1 1/2 cup unsalted pistachios, shelled, toasted, chopped
Step 1: In a medium bowl, combine flour, baking powder, baking soda, oatmeal, and salt. Whisk together to combine and aerate, then set aside.
Melt 16 tablespoons (2 sticks) of butter and allow to cool slightly. Add butter, vegetable oil, and both sugars to a large bowl or the bowl of a stand mixer. Mix on low to medium speed until well combined.
Add eggs one at a time, mixing well after each addition. Add vanilla and mix again.
Incorporate the flour mixture a little at a time on low speed until well mixed in.
Add in dates, chocolate, and pistachios. Mix by hand or on low with the mixer until the add-ins are well combined and mixed through the dough.
Chill the dough for one hour.
Step 2: When ready to bake, preheat the oven to 350F.
Place golf ball sized dough on a parchment lined cookie sheet, spacing them out to about 6 to a sheet since the cookies will spread. Bake for approximately 10-13 minutes.
Remove from the oven and allow to cool for a moment on the sheet before removing to a cooling rack. Allow to cool for another 5-7 minutes.
*Don't want to make a whole batch of cookies? Freeze golf sized balls on a tray until frozen then transfer the a freezer safe bag. Anytime you want a cookie, place balls on a cookie sheet and follow cook time instructions.
4 1/3 cups / 500 g raw pistachios from Bronte
1 cup / 200 g granulated sugar
1 tablespoon honey
1 teaspoon vanilla extract
1 1/2 tablespoons freshly grated lemon zest
scant 1/2 cup egg whites / 3 1/2 oz - from 3 large eggs
1 cup confectioners' sugar, for coating cookies
Preheat the oven to 350F / 180C.
Pulse the pistachios in a food processor with 1/2 cup / 100 g of the granulated sugar until the nuts are finely chopped. (Heidi note: I pulsed the nuts until they were the texture of chunky, gravelly sand / lightly pebbled.)
Combine the ground pistachio-sugar mixture with the honey, vanilla, and lemon zest in a large mixing bowl. Slowly add the egg white, mixing until the dough is well combined and soft. At this point, add the rest of the granulated sugar and mix gently.
Form the dough into small balls, 16 g / 12 oz, and roll them in the confectioners' sugar to coat well. Transfer the balls to cookies sheets lined with parchment paper, leaving at least an inch between each cookie.
Bake for 15-18 minutes, until the edges of each cookie are golden.
These cookies can be stores in a sealed container for up to 2 weeks.
Makes about 50 cookies.