Hello from home. I survived to stay at home for a week. I have to admit that it is not easy but I managed it pretty well by cooking. As you know, this Friday is Persian new year and I want to make some Persian cookies for my family. This buttery cookie recipe is another level! It tastes like heaven with a soft texture inside and crispy outside. The crushed pistachios make it more delicious with every bite.
I can’t wait to get caught up with you guys. Today, I’m sharing an incredible cookie recipe from my grandmother. She is not a pastry chef but she bakes delicious pastries in her kitchen. If you love baking, this recipe is for you.
Traditionally, people make a lot of cookies before the new year, because they know that their friends and their families will come to their come for a visit. Before people used to make these small pastries by themselves but with work, everyone can't spend time to bake. Nowadays, you can find traditional cookies in every pastry shop.
This pistachio cookie recipe is made with white flour, which lends a delicious flavor. These cookies taste like butter. Note that you will need a stand mixer or electric hand mixer for this recipe! Recipe yields 25 small cookies (mine were a little bigger than they were supposed to be).
1 3/4 cup white flour 1 cup chopped unsalted pistachios 2 tbsp pistachio powder 90 gr butter 1 tsp vanilla 1/2 tsp salt 120 gr sugar 1 egg 1 egg white for brushing
In a medium bowl, add sugar and butter and beat it with a mixer, about 8 to 10 minutes. Add the egg, vanilla, salt & mix it again. Add the flour to the bowl and mix it with a spoon.
Add crushed pistachios and mix everything.
Use plastic wraps to make rolls with your dough.
You can make 3 doughs with these ingredients & keep it in the fridge for minimum 2 hours.
Take the rolls out & with a brush add some egg white on each side of the rolls and then roll them into the pistachio powder.
Prepare a baking tray, grease it with some oil & cut the rolls into small pieces.
Add your cookie pieces on the tray and bake it at 170°C for 15 minutes.