Friday, April 1, 2011

Trissalicious Pistachio Cookies


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I have been wanting to make these Pistachio Cookies for a long time now, ever since I saw them at Trissa's blog. They look exactly like those biscuits I saw everywhere in Italy. Ah, how I adore Italian sweets. I remember during one of the trips, I stayed at a hotel that was a stone's throw away from an amazing pasticceria ... and I went crazy just looking at the sheer variety of sweets and pastries that were displayed. Needless to say, I'd drop by daily, buy an assortment, and have them with a latte machiatto.

Those were the days. I was as thin as a stick and could eat all the sugar I liked ... and not worry. OK, I am still as thin as a stick, but I can't eat all the sugar I like without worrying. That's aging for you.


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So, back to these Trissalicious Pistachio Cookies. They are wicked, wicked, wicked. Too easy to eat. Everyone fought over them ... yeah, that's how good. Try them and you'll understand.

PS: Tell you a secret? I used pistachios leftover from Chinese New Year! Tsk, tsk, I know. I always buy these assorted packets of nuts just in case guests come over, but who am I kidding? Year after year, NO ONE ever visits! ;)



Recipe
(from Trissalicious - thanks, Trissa!)

- 90g PLUS 100g Pistachios (raw, shelled) - I used ready-to-eat, slightly salted pistachios
- 100g almond meal
- 120g caster sugar
- 50g egg whites (from around 1 to 2 eggs)
- Green food colouring (optional) - I skipped this

1. Lightly toast the pistachios for around 10 minutes* in a preheated oven at 160c. Chop the first 90 grams of pistachio finely (you can use a food processor for this) and the other 100 grams of pistachios roughly.
* Note: You don't have to do this if you are using ready-to-eat pistachios.

2. In a bowl place the finely chopped 90g of pistachios, almond meal, sugar and egg whites. Mix well (you can add a few drops of food colouring now if you wish) until you form a paste.

3. Scoop the cookie batter and form into little balls, (at this point, if you find the batter too sticky add a little bit more almond meal to the paste) then roll them in the remaining 100 grams of pistachios.

4. Place then in a baking sheet, around 2 cm apart and bake for around 13 minutes at 170°C (fan forced).

5. Dust with icing sugar when cool.


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39 comments:

  1. just wondering... which oven are u using? i am a novice baker, and currently renovation my flat. would like to get an oven.
    thanks!
    from: sue

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  2. Pistachios!

    Sigh, I'm aging too. And I'm only 21.

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  3. I like the fragrance of pistachio, gonna try this if hv chance ^_^

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  4. I'm so glad you made and enjoyed them Ju! My husband just saw your pics and said yours looked much nicer!

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  5. They look so good.. The styling is LOVELY.. great added things..

    Italy..ahh..yes.

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  6. Hi Ju,

    Just wanted to thank you for sharing this recipe. Been looking for a recipe to use with almond meal for a while. Glad I found this.

    I've been a silent follower of your blog for a while but it's recipes like these that are so decadent and sophisticated but more importantly, SIMPLE at the same time that keep me coming back time and time again.

    Being a student who just started cooking not long ago, I've never been a confident baker/chef but it's great blogs like yours that help me learn each day by taking small steps at a time. Thanks again =)

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  7. Looks great! Weird thing though, my hubby has pistachio allergy! o.O

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  8. Ah, latte macchiatos -- I only wish I could have them outside of Italy! They're definitely my favourite espresso beverage.

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  9. These look amazing...I have pistachios in the freezer at all times!
    Beautiful pics Ju!

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  10. I have also always wanted to make these too after I saw them at Trissa's. Such a great treat and they look absolutely divine!

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  11. Oh, Ju, these look lovely! My parents brought home quite a bit of pistachios from their trip, and assuming we won't finish them all up over the weekend, I'd love to give this a try! Do you reckon I could substitute equal amount of ap flour for the almond meal?

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  12. Thanks, everyone!

    Trissa: Thanks for sharing this recipe. And your husband's too kind.

    ovenhaven: Z, I think if you are gonna use AP Flour, it won't be chewy.

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  13. This is absolutely absolutely awesome. I am a big fan of using nuts in cookies. This recipe looks wonderful. My eyes lit up when I saw pistachios and almond meal in the ingredients list. Bookmarked* Thanks Ju and Trissa! You gals are the best:)

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  14. Oh wow!! How pretty!! I would love to try this recipe. Lve the last pic.

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  15. It is really easy and also saw it on Trissa's blog. I know what you mean by aging.... I, too, need to watch my eating

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  16. I have a distinct weakness for pistachio nuts. This looks sooo tempting!

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  17. heyo. just wanted to tell you that i tried the japanese light cheesecake recipe on saturday! i don't know if it's because i omitted the salt since i used salted butter and followed the same amt of sugar that made the cake sweeter than i thought it should be? but it was just as what you said, so light it didnt matter eating more than a slice! :)) thanks for sharing it together with all those great tips! brenda

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  18. These cookies look so delicious Ju! I saw them on Trissa's blog too and both look amazingly delicious.

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  19. I've been wanting to try these, too. Yours look awesome!

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  20. Aww I would *SO* visit you! In fact I would invite myself over. :P These look lovely, I love pistachios so have definitely got to try this.

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  21. I found a lot of nuts in my mum's pantry when I went back last year, she's a nut hoarder LOL. I should make this for my mum! She loves pistachios.

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  22. These look refreshing and perfect with a cup of afternoon tea! Found you on tastespotting!

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  23. Hi Ju,

    You said "Year after year, NO ONE ever visits"
    Hmmm... typical of most Chinese families.

    In the beginning, I thought it only happened to my family, then as the years passed, I found out that it's the same for most of the people around me.

    I stopped visiting my siblings after realising that NO ONE had ever reciprocated my visits to their homes, especially on CNY.

    Perhaps when our parents are gone, it will be easier to make a clean cut. *sigh*

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  24. i'm sold when I saw there's only 4 ingredients needed... till when I baked, I realised I don't know when its done = ="

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  25. These look wonderful! I am a huge pistachio lover... cannot wait to make them! Thanks for sharing this one!

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  26. These cookies are so incredibly beautiful!

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  27. I can almost smell the pistachio through the screen!! They look yummeh!!!! :)

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  28. may i know where to get almond meal? is it the same as ground almond?

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  29. Yono: Yes, same as ground almond. You can buy from baking supplies shops or supermarkets.

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  30. Hi, how do you know when they're done? When I first tried the 13 mins, they were soft and still moist in the centre. When I baked it again, they were overdone... Argh... Can u pls advice how to tell when they r done? Tks!

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  31. Anon: Egg whites ... cannot overcook them. They will be soft and moist when hot out of the oven, but they will stiffen up as they cool on a rack. Just like macarons and meringues.

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  32. Hi,

    Just baked them. Really delicious .. Will be 'converting' to cny cookie haha. Love the chewy texture yet crunchy on the outside with chunky pistachios. Thumbs up!

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  33. Hi

    I ate a piece after one day. There is no more crunchiness .. The entire cookie is soft and chewy. Is it meant to be like this ?

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  34. Hi Ju,

    Thank you for sharing such a fantastic recipe!

    Could you kindly advise whether do I need to remove the Pistachios skin before chopping?

    Thank you.

    Katherine

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  35. Sunflower: I didn't keep them overnight, so I really can't comment ...

    Katherine: No, no need. :) But as you chop the pistachios, you can remove some of the skins that come off. That's what I did.

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    Replies
    1. Hi Ju,

      Thank you for your advise.


      Katherine

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  36. Hi Ju,

    I baked for 13mins at 170C, the center of the cookies is sticky and moist.

    Are the cookies not fully baked from my photo?

    http://imageshack.us/photo/my-images/840/pistachiocookies.jpg/

    Thank you very much.

    Katherine

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  37. Katherine: Yes, it should be a bit sticky in the middle, like macarons and meringues. If the centre is crispy, that means it's overdone.

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