Crumbly Pistachio Butter Cookies

A perfectly crumbly and nutty cookie that is deeply flavoured with pistachio butter, resulting in an intriguing yet simple nourishing treat to indulge in with a cup of tea. Best served in silence!
Serves:

12

Prep Time:

15 minutes

Cook Time:

8 minutes

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Crumbly Pistachio Butter Cookies

Pistachios are kind of a forgotten nut, when almonds and cashews and walnuts get all the attention, and little green pistachio doesn’t quite get the desire it deserves. 

But that little emerald jewel is highly nutritious and delicious, and there’s a reason why pistachio gelato is one of the most popular and most authentic flavours. 

You may not have ever seen pistachio butter, but it does exist, it is strong in flavour and colour and adds a beautiful depth of nuttiness and savoury sweet flavour to whatever it is being used in. You can get it at select grocers but make sure you are buying 100% pistachio nut butter so there are no added oils or sugar. I love this one.

If you are tired of the standard healthy dessert fare and regular nut based cookies, give this recipe a go for something intriguing yet unbelievably simple – this recipe only requires one bowl and is only baked for eight minutes. Serve with a delicious cup of herbal tea for an afternoon treat.

Crumbly Pistachio Butter Cookies

A nutty and deeply flavoured pistachio cookie with the perfect amount of crumb to dunk into a cup of tea.

Serves:

12

Prep time:

15 minutes

Cook time:

8 minutes

INGREDIENTS
  • 1 ½ cups blanched almond meal
  • 1 tsp baking powder
  • ½ cup pistachio butter
  • 1 tsp vanilla extract
  • ¼ cup pure maple syrup
METHOD
  1. Preheat the oven to 180°C and line a large baking tray with baking paper.
  2. Place the almond meal and baking powder in a large bowl and whisk to disperse. 
  3. Add in the pistachio butter, vanilla and maple syrup and mix with a wooden spoon to combine. You may want to finish mixing with your hands. 
  4. Roll a tablespoon of dough into thick cookies and continue until all the mixture is used. Use a fork to press into the top of the cookie. 
  5. Bake for 8 minutes, watching carefully to ensure they don’t burn. If they are starting to brown too much, place a sheet of foil over the top. 
 
Notes
  • This recipe uses maple syrup, although containing sugar, at only a quarter cup in the whole recipe, the resulting sugar in each cookie is less than 4g. This is very low. 
  • There is no substitute for maple syrup for this recipe as it is used to bind the dough, but for a completely sugar free recipe, try these Roasted Almond Chocolate Cookies or these Cashew Cookies.
  • Blanched almond meal is a fine almond based flour where the almond skins have been removed before grinding. This is the best kind of almond meal or almond flour to use in any baking recipe.
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