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Sunday, 12 April 2015 00:00

Pistachio and cardamom cookies Sicilian Featured

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Pistachio and cardamom cookies

Recipe type:Other
Preparation:35 min
Cook time:25 min
Ready in:1 hour
Difficulty:Very Easy

Ingredients
- ½ cup pistachios
- ½ cup - ½ cup plus 2 TBSP castor sugar
- ½ cup butter, at room temperature
- 1 medium egg
- 1 cup + 4 Tablespoons Plain flour, plus extra to flour the Rolling surface
- 3 Tbsp corn flour
- 1/8 tsp salt
- ¾ tsp freshly ground cardamoms
- ½ tsp vanilla essence
- Granulated sugar to sprinkle on the cookies
- Few pistachio halves for garnishing

Preparation
STEP 1
Finely grind pistachios and sugar in a Grinder.

You can leave it slightly coarse if you wish.
STEP 2
Cream butter and half of pistachio-sugar mixture till smooth using a wooden spoon.
STEP 3
Beat in the egg and vanilla essence and mix wel scraping the sides of the bowl as needed. Mix in remaining pista-sugar mixture and stir till smooth.
STEP 4
Sift plain flour, corn flour and salt in a bowl.

Add the flour mixture to the above wet mixture and mix to form a soft pliable dough and is not at all sticky. You may add a tablespoon more if need be.
STEP 5
Pre heat the oven to 160 degrees Celsius.

Line a cookie sheet with baking paper.

Flour a clean surface and roll the dough using a rolling pin that is also coated with flour to avoid sticking. Roll to a thickness of 8mm-9mm and cut using floured cookie cutters to desired shapes. Lift it carefully using a palette knife or a simple knife and place on the cookie sheet.
STEP 6
Slightly push a pistachio in the centre of each prepared cookie and sprinkle the cookies with coarse suagr crystals or granulated sugar. Bake for 10 - 12 minutes until the bottom edge starts to turn slightly golden. Form it into a ball and roll it and flatten it again and cut into desired shapes until all the dough is used up. You can just make a ball and flatten it for the last bit of dough.
STEP 7
After cutting the first batch of cookies, there will be left over dough. Once they are baked, leave them in the sheet for 3-4 minutes and then transfer them to a wire rack to cool them off completely. Once completely cooled, store them in air tight containers. These are perfect with a cup of tea And if you prefer you can have it with cardamom infused tea!

Fonte autore:shabscuisine.blogspot.com



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