Pistachio Cookies
Ingredients
| Amount | Ingredient |
|---|---|
| 220 grams | almond flour |
| 60 grams | powdered sugar |
| ~ | orange blossom water as much as needed to reach consistency. |
| 30 grams | walnut chopped, if desired |
| 30 grams | pistachio chopped, if desired |
| extra whole pistachios for decoration, if desired | |
| 30 grams | chocolate for decoration, if desired |
Do like this
| Step | Description |
|---|---|
| 1 | Preheat Your Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. |
| 2 | Combine Dry Ingredients: Whisk together the almond flour and powdered sugar. |
| 3 | Mix Wet and Dry Ingredients: Gradually add the orange blossom water to the dry mixture, mixing until just combined. If the combined mixture is too dry, add in more orange blossom water a little at a time. If the combined mixture is too wet, add in more almond flour a little at a time. |
| 4 | Shape the Cookies: Roll the cookie dough into small balls, approximately 1 to 1.5 inches (2.5 to 4 cm) in diameter and equal in size. |
| 5 | Roll the Cookies: Gently roll the cookies in the chopped pistachios (or walnuts), ensuring even distribution throughout the dough. |
| 6 | Thumbprint: In the middle of each cookie gently press your index finger into the center to create a slight indent. |
| 7 | Bake: Place the coated cookie balls on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. |
| 8 | Cool and Chocolate: After baking, allow the cookies to cool on a wire rack for a few minutes. Add the melted chocolate of choice to the centers and let the chocolate harden. |
| 9 | Enjoy: Savor the delicious blend of sweet and nutty goodness and the unique crunch of pistachios. |
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