Rustic Pistachio Cookies.
Simple, quick, delicious.
Rustic Pistachio Cookies are very simple to make, crumbly, and incredibly delicious, small cookies ready in no time and will win everyone over at first taste.
As I mentioned, these cookies are very quick, they have a rustic appearance, and no cookie cutter is needed to make them. Just let them chill in the fridge for a bit to prevent them from flattening during baking, and you’ll have cookies so good they melt in your mouth.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7 oz chopped pistachios
- 2 cup all-purpose flour
- 1 cup sugar
- 3/4 cup butter (at room temperature)
- 1 large egg
- 1 tablespoon baking powder
- 1 pinch salt
- to taste chopped pistachios (for decorating)
Tools
- 1 Blender
- 1 Bowl
- 1 Sieve
- 1 Baking Tray
- 1 Oven
Steps
Making these rustic pistachio cookies is very simple.
In a food processor, blend the chopped pistachios with the sugar until powdered.
In a bowl, mix the sifted flour, sifted baking powder, a pinch of salt, and the pistachios with sugar. Stir with a fork, then add the lightly beaten egg and cubed butter, and quickly knead everything like you usually do for shortcrust pastry until you have a smooth and compact dough.
You can also use a stand mixer with the K-beater.
Line a baking tray with parchment paper.
From the dough, form balls slightly larger than a walnut and place them on the tray spaced apart.
Once you’ve prepared all the cookies, decorate each with a bit of chopped pistachios, pressing them slightly onto each cookie.
Place the tray in the fridge for 30 minutes.
After 30 minutes, preheat the oven to 356°F (180°C) and let it heat up well. Then bake the cookies in the center for about 10 minutes (the time depends on your oven; they should slightly brown on the surface, as shown in the picture above).
Let them cool completely before removing them from the tray.
Serve.
Put the chopped pistachios and sugar in the bowl for 20 sec./Speed 6.
Add the flour, baking powder, pinch of salt, egg, and butter for 40 sec/Speed 4.
Transfer the dough to a work surface and quickly compact it as you usually do for shortcrust pastry until you have a smooth and compact dough.
Line a baking tray with parchment paper.
From the dough, form balls slightly larger than a walnut and place them on the tray spaced apart.
Once you’ve prepared all the cookies, decorate each with a bit of chopped pistachios, pressing them slightly onto each cookie.
Place the tray in the fridge for 30 minutes.
After 30 minutes, preheat the oven to 356°F (180°C) and let it heat up well. Then bake the cookies in the center for about 10 minutes (the time depends on your oven; they should slightly brown on the surface, as shown in the picture above).
Let them cool completely before removing them from the tray.
Serve.
The Rustic Pistachio Cookies are ready to be enjoyed… ENJOY YOUR SWEET!
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