Pistachio desserts are my all time favorite desserts, I seriously have aweekenss for them. This cookie is no different, I call them wedding cookies because they’re similar to Mexican wedding cookies, shortbread or even Moroccan Ghoriba. Either ways they’re deliciously buttery, a little crumbly with a soft center, lightly sweetened and perfect to make for the festive season. I made these cookies gluten free with brown rice flour and tapioca to replace the a.p flour, if you prefer regular flour simply replace equal amounts with a.p flour. Flavoring these cookies with simple vanilla is how I enjoy them the most, but Ive made them with rosewater, orange zest in the past and it was a great hit with my family and friends. If pistachios is not your thing replace it with ground almond or hazelnut, these cookies are specially good with ground almonds.
Hope you giver them a try, if you do please let me know how they turn out. Enjoy!!
Pistachios Wedding Cookies
- 3/4 cup raw unsalted shelled pistachios
- ¼ cup powdered sugar
- ½ cup superfine brown rice flour (link is for reference only)
- ½ cup oat flour
- ⅓ cup tapioca starch
- ½ cup unsalted butter, (one stick) or dairy-free butter, at room temperature, diced
- 1 teaspoon vanilla extract
- 1 tablespoon pure rose water, optional
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In a food processor, add the pistachios and pulse a few times to pulverize to form a fine powder, combine with brown rice flour, oat flour, tapioca starch, powdered sugar and salt.
- Add the butter and rose water if using and continue processing until the dough sticks together when pressed between your hands.
- Scoop out about 1-tablespoon dough and shape them into balls. If you have a cookie press you can shape and print into pretty stamped cookies or simply press into discs.
- Place the cookies on the lined baking sheet with at least 1 inch between the cookies. Bake the cookies for 10 to 12 minutes, being careful not to over bake them.
- They may appear a bit underdone, but they firm up once cooled.
- Allow the cookies to cool on the pan for 5 minutes, or until they are set.
- Makes about 15-18 cookies. Will keep for up to 5 days in an airtight container.
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