Monday, 25 June 2012

Craggly Pistachio Biscuits

Everyone likes home made biscuits and I'm no exception. 

  • 1 cup pistachios
  • 2 tbsp olive oil
  • 1/3 cup unsalted butter (softened)*
  • 3/4 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

  1. Grind the pistachios in a food processor until fine and add the olive oil. It might not completely smooth but don't worry, that's fine.
  2. Using a paddle attachment, beat the pistachio paste and butter until smooth.
  3. Add both sugars and beat until fluffy.
  4. Add the egg and mix until incorporated. 
  5. Add the vanilla and mix again.
  6. Stir the flour, baking soda, baking powder and salt together in a separate bowl.
  7. Add the dry ingredients to the pistachio mixture, about a third at a time.
  8. Scoop out tbsp sized balls and place them onto a lined baking tray (at least 5cm apart from one another). I used a measuring spoon to ensure that the biscuits are evenly sized. 
  9. Preheat your oven to 175 °C.
  10. Bake for around 11 minutes, or just until you starts to see hints of a golden colour. The biscuits will look 'puffy' but will flatten and become craggly as they cool.
* As in Stacy Adimando's 'The Cookiepedia: Mixing, Baking and Reinventing the Classics'. Click here for a book review. Note that the original recipe calls for a little more butter.


If kept in an airtight container, the biscuits keep for up to 2 weeks.

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