Pistachio cookies.
Simple, quick, delicious.
Christmas is approaching and I love offering my guests those beautiful cookie boxes where as soon as you open them you have a wide choice 😊 so last week I started trying some recipes to include this year in my box along with whipped shortcrust pastry and butter cookies, so here I am with my hands in dough and after yesterday’s walnut cookies, here I am preparing the pistachio ones.
The pistachio cookies are delicious treats very simple and quick to prepare, crumbly and tasty, small cookies with lots of pistachio cream that melt in your mouth.
Also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup unsalted pistachios
- 1 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1 egg
- 1/3 cup butter (at room temperature)
- as needed pistachio cream
- as needed chopped pistachios
Tools
- 1 Board
- 1 Piping bag
- 1 Oven
Steps
In a blender, blend the pistachios with the sugar until they become powder (I didn’t blend too much to keep the cookies more rustic, leaving some pistachios chunkier, but you can do as you prefer).
Put the flour in a bowl, add the ground pistachios with sugar and mix with a fork, also add the egg and butter, and quickly knead everything as you usually do for shortcrust pastry until you obtain a homogeneous and compact dough (if you need a little more flour or a splash of milk, you can add it).Line a baking tray with parchment paper, I use the one that comes with the oven.
From the dough, form many balls slightly larger than a walnut and place them on the tray spaced apart.
Once you have prepared all the cookies, press them slightly and with the handle of a wooden spoon make a hole in the center. Do the same for all the cookies.You can put the tray in the fridge for 30 minutes.
After the time, preheat the oven to 356°F (static) and let it heat well, then bake the pistachio cookies in the central part for about 12 minutes (the time depends on your oven, they should lightly brown on the surface as you see in the photo).
Remove from the oven and let them cool.Put the pistachios with the sugar in the mixing bowl for 20 sec./Speed 6.
Add the flour, egg, and butter for 40 sec/Speed 4.
Transfer the dough onto a floured board and quickly compact everything as you usually do for shortcrust pastry until you obtain a smooth and compact dough (if you need a little more flour, or a splash of milk, you can add it).Prepare the cookies and continue as indicated above.
The pistachio cookies are ready to be enjoyed… Sweet treat!
These cookies should be stored at room temperature in a cake dome or a cookie box.Try all the other cookies and desserts with cookies, you can find the recipes CLICKING HERE.
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