Pistachio and Almond Cookies

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Pistachio and Almond Cookies

Pistachio and Almond Cookies

are naughty but nice – what could be better than a nice cup of tea with these tasty almond and pistachio cookies? When you take a bite in your mouth you’ll find they are firm on the outside and beautifully soft on the inside.

I  believe this cookies originally come from the East Mediterranean, where my old friend lived. Her name was Ramesh Vazan and her mum used to make these succulent cookies for us. This was back in 1984  – so it is a long time ago, but I never forgot the recipe and to this day I still enjoy making these cookies.

Ramesh’s mum used to make them on the evening of a celebration (‘or any excuse’ she used to say, as she loves making them!) Once made, they can keep for a week or two, but they never stay that long in my house as my husband has a sweet tooth. I do hope you will make them and love

Lets bake:

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Pistachio and Almond Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Cookies
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 2 hrs
Servings
Cookies aprox
Ingredients
Course Cookies
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 2 hrs
Servings
Cookies aprox
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Pre-heat the oven to gas mark 4/180 deg.
  2. In a food proposer add the butter and icing sugar and whisk until pale. add the whisked eggs bit at the time and keep whisking until all mix.
  3. Remove from the food processor and then add the orange flower water and orange zest. Mix well with a metal spoon.
  4. Add the flour, followed by almond and pistachio powder and fold in. Put in a plastic bag and let the dough rest in the fridge for at least 2hrs.
  5. Take out and with a teaspoon (or you can use ball shaper like in the picture - this way you have the same amount of mixture each time) and place on a non stick oven tray, about 3 inches apart.
  6. Press down in the centre with your index finger, then decorate with pistachios or almonds. I also used large currants as I wanted some colours.
  7. Bake in the oven in the middle shelf for 15min or until they are light brown in colour. (Please keep an eye on them as they can burn easily)
  8. Remove from the oven and sprinkle with icing sugar and let them rest on cooling rack.
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