Pistachio Cookies: A Bite of Pure Indulgence
These pistachio cookies deliver a perfect balance of a light, crisp shell and a soft, fudgy center. With the rich, natural nuttiness of pistachio cream, they offer a melt-in-your-mouth experience that's simple yet indulgent. Ideal for pistachio lovers, these cookies are easy to make and perfect for any gathering.
Ingredients
Pistachio Cookies Ingredients
- 100 g pistachio cream Pure pistachio cream, ideally made with Bronte pistachios
- 1 small egg egg About 51g without the shell
- 65 g semi-wholemeal flour Can substitute with all-purpose flour for a lighter texture
- 20 g granulated sugar Optional, based on the sweetness of your pistachio cream
Instructions
Baking Instructions
- Preheat your oven to 180°C and line a baking sheet with parchment paper.
- In a large bowl, whisk together the pistachio cream and egg until smooth and silky.
- If needed, add the sugar and mix until fully combined.
- Sift the flour to avoid lumps, then gently fold it into the mixture in three stages. The dough will thicken with each addition.
- Once the dough is uniform, take small portions (about 20g each) and roll them into balls.
- Arrange the dough balls on the baking sheet, leaving space between them.
- Bake for 13 minutes, or until the edges turn lightly golden.
- Once out of the oven, gently press each cookie with the back of a glass to achieve a perfect round shape.
- Let the cookies cool completely on a wire rack.
Notes
- To get the soft, fudgy center, avoid overbaking the cookies. They will firm up as they cool.
- If you prefer a crispier texture, bake for an extra 2-3 minutes.
- Store the cookies in an airtight container for up to 5 days.