Pistachio Cookies
4 servings
40 minutes
Pistachio cookies are a delicate treat of Italian cuisine that embodies the sophistication of taste and texture. Its roots delve into deep traditions where nuts symbolize abundance and celebration. The golden, fragile crust adorned with aromatic pistachios reveals a subtle aroma of cardamom, vanilla sugar, and butter. The flavor of this cookie is soft, slightly sweet with nutty notes delicately balanced by rice flour, giving it an airy quality. It is the perfect treat for morning espresso or afternoon tea and an excellent option for exquisite desserts at festive events. The simplicity of preparation makes it accessible even for novice cooks while its elegance makes it a desirable guest at any table.
1
Crush cardamom seeds with rice in a mortar, discard the cardamom shells. Mix flour with rice, cardamom, salt, powdered sugar, and butter. Can be done in a mixer or by hand.
- Cardamom: 8 pieces
- Rice: 25 g
- Wheat flour: 240 g
- Salt: 0.5 teaspoon
- Powdered sugar: 35 g
- Butter: 200 g
2
Roll out the dough into a thick pancake, cover with plastic wrap, and place it in the refrigerator for an hour.
3
Chop the green pistachios into small crumbs with a large sharp knife.
- Green pistachios: 60 g
4
Brush the dough with lightly beaten egg, sprinkle with chopped pistachios on top, cover with plastic wrap, and refrigerate for another half hour.
- Chicken egg: 1 piece
- Green pistachios: 60 g
5
Use a round shape with sharp edges to cut cookies from the dough, place them on a baking sheet lined with parchment paper, and put them in an oven preheated to 150 degrees. Bake for twenty minutes. Serve cold.