Pistachio Cookies
These Pistachio Cookies made with roasted pistachios, they are not very sweet and have the best texture. No food coloring was added.
Servings 18 cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 Food processor or blender
Ingredients
- ⅓ cup unsalted butter room temperature 75 gr
- ½ cup white granulated sugar 115 gr
- 1 egg room temperature
- 2 Tbsp pistachio paste
- 1 cup all-purpose flour 130 gr
- 5 Tbsp almond flour 35 gr
- 1 tsp baking powder
- ½ tsp salt
- ½ cup roasted pistachios chopped 70 gr
Instructions
- Preheat oven to 350F. Line two baking sheet with parchment paper or baking mat.
- In the mixing bowl sift all-purpose flour, almond flour, baking powder and salt. Set aside.
- Chop pistachios with the knife or food processor.
- In the mixing bowl of stand mixer with pedal attachment add butter and sugar. Beat on medium speed for a few minutes untill light and fluffy.
- Add egg and pistachio paste. Beat again untill all combined.
- Add flour mixture and mix with the stapula.
- Add chopped pistachios and mix again untill all combined.
- Using icecream scoop or regular spoon, scoop balls of dough on prepared baking sheet.
- Add chopped or full pistachios on top of the ball and press lightly with the fingers.
- Bake cookies at 350F for 10-12 minutes.
- Let the cookies to cool on the baking sheet for a few mimutes then remove to a cooling rock to cool completely.
Notes
All ingredients must be room temperature.