I came across this pistachio cookie recepi in one of the cookbook recently. Curious with the taste and tempted with the beautiful green color i decided to give it a try. I'm having a big bottle of unsalted pistachio nuts which i bought mainly for my Indian sweets as you all know pistachios are one of the most popular nuts in Indian cuisine especial desserts.
Eggless cookie is a kind of new for me and i always have doubt how the cookies will turn out without the main ingredient...EGG. To my surprise the cookie turns out really well with a perfect crunch. This crispy cookie generously sprinkled with chopped pistachios stands out for it's name. The grounded pistachio in the cookie dough rendered a rich taste and texture. I baked this cookies for Diwali and as expected it was gone before the celebration which force me to bake a second batch and it was lovely.
Ingredients
1 cup + 2 tbsp all purpose flour
1/2 cup butter
2/3 cup unsalted chopped pistachios
1/2 cup confectioners sugar
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla extract
Few drops of apple green food coloring
Garnishing
1/3 cup chopped pistachio nuts
Methods
Preheat oven at 350'F or 170'Cel and line a baking tray with parchment paper.
In a pan dry roast the chopped pistachio nuts for 2-3 minutes. Remove from flame and keep aside. Once cooled grind the nuts in a dry mixer to a smooth powder
In a bowl, sift together flour,baking powder and salt. Keep aside.
Using a hand or stand mixer, beat together butter and sugar till creamy and fluffy. Add the flour mixture,food coloring and powdered nuts. Beat to combined. Form the dough into a big ball and cover with plastic wrap. Refrigerate for 1-2 hours.
On a clean work surface, dust the 2 tbsp flour and using a rolling pin roll the dough into 1/2 inch thick. Cut the dough with a cookie cutter and sprinkle with chopped pistachio nuts. Place them on prepared baking tray.
Bake for 10-12 minutes or till golden. Cool on wire rack for 3-5 minutes
Enjoy with a cup of hot tea
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