Pistachios seem to be all the rage at the moment, and as an avid lover of these nuts, I wanted to try something that celebrated the pistachio in all her glory - now these cookies are egg free - they have a crip edge and soft centre. And are super moorish and delicious.
I made my own pistachio flour (or ground pistachios) just by blitzing about 120g of raw pistachios in a NutriBullet. I haven’t seen ground pistachios in the supermarket before, but I’m sure some speciality stores may stock them - but they are so easy to do yourself and literally takes seconds to blitz.
What you need.
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70 grams of soft white sugar
100 grams of brown sugar
100 grams of butter
1 tspn of baking soda
Pinch of sea salt
2 tspn of vanilla paste
120 grams of ground pistachios
160 grams of all-purpose flour
140 grams of white chocolate chips
Preheat over to 180°c
Mix white and brown sugars with butter, salt and baking soda until thickened, add vanilla and mix, add ground pistachios, flour and chocolate chips.
Form small golf ball size balls on a tray lined with parchment paper and refrigerate to chill for 30 mins.
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After chilling - pop in the oven and bake for 1-12 mins.
I topped my cookies with raspberry jam gel but this is an optional step.
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