I am a bit obsessed with pistachio nuts- served straight, in ice cream, souffles, macarons… I can’t get enough of them. These almond and pistachio biscuits are a grown up choice which is great for a coffee morning without being excessively sweet, though like my rose petal biscuits from last week, though dough can be tricky to handle if you want to make a decorative shape. I like to use them in ice cream sundaes in place of wafers- I can highly recommend these with some pistachio ice cream and dark chocolate sauce.
- 225g salted butter
- 140g caster sugar
- 225g plain flour
- 60g ground almonds
- 1 egg yolk
- 2 teaspoons almond extract
50g finely chopped pistachio kernels
Cream together the butter and sugar using an electric whisk then mix in the yolk and almond extract.
Once these are combined, stir in the flour and ground almonds until everything is evenly stirred in.
As with the rose petal biscuits, this dough can be quite tricky to handle, especially if you’re making it on a warm day or in a warm room. The easiest way to manage it is to make circular biscuits by shaping the dough into a sausage and chilling it in the fridge or freezer until it’s fairly solid before cutting thin slices (about 3mm thick) from the sausage. If you want to use a biscuit cutter for a heart shape as I have here, I would chill the dough until solid, roll out to 3mm thick between sheets of greaseproof paper and then freeze that before cutting the shapes out and placing quickly onto your baking sheet.
When the biscuits are safely on the sheet in your desired shape, lightly sprinkle over the chopped pistachio kernels and press these gently into the dough. I wouldn’t add them before as it makes everything trickier if something goes wrong and you need to reshape.
Bake the biscuits for 10-12 minutes in an oven which has been preheated to 190°C until they are a light golden colour, then allow to cool on a cooling rack or fresh greaseproof paper.