These cookies are everyone’s dream. I have always been mesmerized by the magic pistachios and cardamom can do together. There are so many ways you can exploit them and they will always make you happy. So I present you a simple pistachio cardamom butter cookie recipe. They are fragrant, buttery, crunchy and utterly delicious. Doesn’t take a lot of time either, which is usually what I am usually aiming for. Full recipe bellow.
Pistachio Cardamom Cookies
Prep time: 20mins Bake time: 15mins Total time (+freezing): 1hr 35mins Makes:14 -16
Ingredients
110g Flour
60g Caster Sugar
30g Almond flour
80g Unsalted Butter/Margarine
Pinch of salt
30g Pistachios
10g Almonds
3g Cardamom (peeled) + 1 tbs Caster sugar
1 Egg yolk
Directions:
Keep the butter out for at least for 30mins before starting, slightly softer butter is easier to work with.
Prep all the ingredients: Peel the cardamom and blitz into a fine powder with 1table spoon caster sugar. Chop the pistachios and almonds (size depends on your preference). Weigh and Keep all the ingredients ready.
In a mixing bowl, mash together soft butter/margarine and sugar with a spatula to attain a homogenous paste
Next add the egg yolk and mix to combine.
Now add the cardamom sugar, chopped nuts and rest of the dry ingredients. Mix with the spatula. Mix as much as you can and the rest can be combined with the hand to form a dough (make sure you perform this step swiftly as you wouldn't want to melt the butter further with warmth of your hands).
Place this dough in the middle of a cling film, wrap it and roll/mold the dough into a cylindrical shape (I added few photos to explain better).
Freeze the wrapped molded cookie dough in the freezer for at least an hour
Before baking: Preheat the oven to 160C fan and line the baking tray with baking sheet.
On a chopping board, remove the cling film from the cookie dough and slice them into 1cm thick circles. Place them on the baking sheet with at least 3cm distance.
Bake them in preheated oven for 15mins. They should have attained a gorgeous brown color on the edges, if not you can bake them for another 5mins.
Let the cookies cool before you enjoy them (I was never able to do that though).
Note:
* Storage: These cookies can stay at room temperature for at least 3 week (maybe more but i haven't kept longer)
* Important to start with room temperature butter or margarine
* You can substitute egg yolk with 1 table spoon milk
* And as always, vary the amount of sugar according to your taste
Thank you for reading this recipe! I hope you enjoy these cookies as much as I do and all the people who have tried them. These cookies can stay at room temperature for few days but it is nearly impossible to keep them that long. Let me know how you enjoy the recipe :)
Enjoy! From pistachio with love!
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