Pistachio Coriander Seed Biscuits Recipes

PISTACHIO & CORIANDER SEED BISCUITS

Steps:

• Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for 2 hrs.
• Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Try pairing with our strawberry labneh, or you can keep in an airtight container for 2-3 days.

ITALIAN PISTACHIO COOKIES

Steps:

• Preheat oven to 165°C / 325°F. Line a baking tray with parchment paper.
• In a food processor, combine the first measure of pistachios, almonds and the sugar. Process until the nuts are ground (with no large chunks left). Transfer the ground nuts and sugar into a clean dry bowl.
• Mix in the measured egg whites (and vanilla if using, this is optional) with the ground nuts and sugar, and mix with a wooden spoon until you get a slightly sticky ball of dough. You will need to mix well to make sure the dough comes together. If needed, add extra egg whites (1 tsp at a time).
• Chop the extra 75 g of pistachios into smaller, coarse pieces and set aside.
• Round cookies - Using a cookie scoop or wet hands, portion out the cookie dough to make round cookies (with a diameter of about 1 inch), and roll each one in the coarsely chopped pistachio nuts. Place these cookies on a prepared cookie baking tray and flatten them slightly.
• Crescent cookies - Using a cookie scoop or wet hands, portion out the cookie dough (with a diameter of 1.5 inches) to make the crescent cookies. Roll this dough ball into slender cylindrical shape, and then shape it again into a crescent. Dip the top of the cookie in the coarsely chopped pistachio nuts. Place these cookies on a prepared cookie baking tray, nut side up.
• Bake them in the preheated oven for about 10 - 12 minutes, until they just start to turn brown at the edges.
• Remove from the oven and let them cool down completely. The cookies will be soft when warm, so they must be cooled down before being moved. Dust them with some icing sugar / confectioner's sugar (optional).
• This recipe makes 23 - 26 cookies, and you can keep them in an airtight container for a few days.

PISTACHIO DROP COOKIES

Steps:

• Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
• Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
• prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
• Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
• Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
• Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you'll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don't let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners' sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
• Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.