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
- 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.
- Using a paddle attachment, beat the pistachio paste and butter until smooth.
- Add both sugars and beat until fluffy.
- Add the egg and mix until incorporated.
- Add the vanilla and mix again.
- Stir the flour, baking soda, baking powder and salt together in a separate bowl.
- Add the dry ingredients to the pistachio mixture, about a third at a time.
- 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.
- Preheat your oven to 175 °C.
- 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.