Wednesday, 7 December 2011

Pistachio cookies

I had some pistachios left over from another recipe so I thought I'd give these a go. Macaroony in texture, they are soft and chewy with a lovely pale green colour. I've flavoured mine with some Sicilian lemon extract, but you can freestyle if you want. I'd have thought that vanilla, orange zest or even rose/orange flower water would work nicely too!

Prep Time: 10 Mins
Baking Time: 20 Mins
150g Shelled Pistachios
100g Ground Almonds
200g Caster Sugar
2 Large Eggs
1Tsp Lemon Extract

Preheat the oven to 180C/350F/Gas 4 and line a large tray with baking paper. Put the nuts into a food processor and blitz as finely as you can. If you don't have a food processor you can grind these by hand, but you'll probably end up with a slightly coarser mix. Add in the sugar and whiz round one final time until it is all combined. In a separate bowl whisk the egg whites until they have just turned white and become foamy, then add in the lemon extract. Fold through the dry ingredients until you are left with a slightly sticky dough. With damp hands roll the dough into small-ish balls and place, spaced apart on the tray (They will spread slightly during cooking). Place in the centre of the oven for about 20 Minutes, until the tops have just started to brown. Remove from the oven and let them cool on the tray. Very easy and delicious!

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