Pistachio Biscuits with Rose and Almonds
Of all the biscuits I made in my epic Christmas bake last year, these pistachio biscuits made with almonds and flavoured with a little rose, cardamom and cinnamon were the ones that received the most rave reviews. So *drum roll* I’m finally going to give you the recipe. It’s the next in my Flavours of the Middle East series.
Whilst these pistachio biscuits make an excellent Christmas gift, they’d be just as good for any celebration throughout the year. Made slightly smaller and a little neater, they’d also make excellent wedding flavour favours. They keep remarkably well and although they might soften over time, they are just as delicious and have a nice slightly chewy texture.
I adapted a recipe in Bake it Better Biscuits by Annie Rigg that I borrowed from the library. I used our local wholemeal flour, of course and made a few other tweaks to the ingredients and method.
- 100 g blanched almonds
- 125 g unsalted butter
- 100 g golden caster sugar
- pinch of Himalayan pink rock salt
- 5 drops cardamom Holy Lama spice drops or 5 green cardamom pods
- 1 drop cinnamon Holy Lama spice drops or ½ tsp ground cinnamon
- 2 drops rose Holy Lama spice drops or 1-2 tsp rosewater
- 50 g pistachos
- 125 g wholemeal flour
- 125 g plain flour
- ½ tsp baking powder
- 1 tbsp water
- 2 heaped tbsp icing sugar
- Toast the almonds in a hot oven for 4-6 minutes until lightly golden. Do take care not to burn them. Leave to cool.
- Cream the butter and sugar until light and creamy. Add the salt and spices and cream some more.
- Blitz the almonds and pistachios in a coffee grinder or food processor until roughly ground. It's good to have some powdered and some bits for a bit of extra texture and crunch.
- Mix into the butter mixture.
- Sieve in the flours and baking powder and mix until incorporated.
- Stir in the water and then gather together with your hands to form into a ball of dough.
- Take off walnut sized lumps and roll them into balls.
- Place onto lined baking sheets, slightly apart.
- Bake at 180℃ for about 15 minutes or until lightly golden.
- Allow to cool for a few minutes.
- Sieve the icing sugar into a bowl, then roll the biscuits to cover, one by one.
- Place on a wire rack to cool completely, then dust lightly with any remaining icing sugar.
Adapted from Bake It Better Biscuits by Annie Rigg
Other recipes for pistachio biscuits or almond cookies
- Cacao nibs and pistachio shortbread via Tin and Thyme
- Chocolate cinnamon smacaroons via Tin and Thyme
- Cinnamon balls via Belleau Kitchen
- Cranberry orange & pistachio cookies via Wallflower Kitchen
- Cranberry pistachio vegan biscotti via Veggie Inspired
- Danish vanilla wreaths via Fab Food 4 All
- Grain free spice biscuits via Gluten Free SCD and Veggie
- Nut butter biscuits via Kavey Eats
- Pistachio baileys shortbread via Recipes from a Pantry