Almond & Pistachio Cookies

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Pistachio is one of my most favourite flavours, whether it's in ice cream, puddings or baked goods. These biscuits are moist and chewy. They are perfect with a cup of tea or coffee. It seems a version of these have sprung up all over the place and every coffee shop in my area carries them. For SCDers I have eliminated the sugar and icing sugar.

Almond & Pistachio Cookies

Makes 16

Pre-heat oven to 150°C/300°F Line a baking tray with waxed baking paper

100g/1 cup pistachios (hulled)

200g/ 2 cups almond meal

½ tsp ground cardamom

1 pinch salt

2 egg whites (from large eggs)

½ cup honey

50 g flaked almonds

Place pistachios into a food processor and finely chop.

Add almond meal, cardamom and salt and mix well.

Place egg whites into a bowl and beat until peaks form. Then slowly pour honey into the egg whites and keep beating until all the honey has been combined and the egg whites are glossy and thick.

Combine with the dry ingredients, knead into a soft dough and cover bowl.

Refrigerate the dough for up to 1 hour until the dough has become firm.

Form dough into small balls, and then roll into the slivered almonds. Press the balls slightly to flatten whilst placing them onto the lined baking tray.

Bake for 20 minutes and let cool for at least 30 minutes.

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