The combination of ingredients makes these delicious lemon and pistachio cookies unique, soft inside, and crispy outside. Simple and quick to make, they are ready in ten minutes and can be served and enjoyed at any time of the day.
Lemon and pistachio cookies are that little indulgence to treat ourselves when we crave something tasty to bite into. And I often indulge with my cookies.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 egg (medium)
- 1 lemon (juice + grated zest)
- 1 tsp baking powder
- 1 oz pistachios (chopped)
- as needed powdered sugar
Steps
In a bowl, sift the flour and baking powder, add the sugar, beaten egg, vegetable oil, grated lemon zest, or 1 teaspoon of ready-made lemon paste, and the strained lemon juice.
Knead the mixture, compact it, and form a smooth and homogeneous ball. Put the dough back in the bowl, seal it with plastic wrap, and let it rest for 1 hour at room temperature.
On a plate, place powdered sugar on one side and chopped pistachios on the other side.
Take a teaspoon of dough, about the size of a walnut, and form a ball. Roll one side of the ball in the chopped pistachios, then roll both sides in the powdered sugar.
Slightly flatten the cookies and place them on the baking tray, where you have laid a sheet of non-stick paper.
Preheat the oven to 350°F and bake the lemon and pistachio cookies for 10 minutes.
Once baked, slightly golden, remove the tray from the oven and let the cookies cool before removing them.
