Friday, April 1, 2011
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.
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! ;)
(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.