Pistachio Biscuits with Rose and Almonds

5 from 1 vote

Pistachio Biscuits with Rose and Almonds

Crisp and crumbly nutty shortbread type biscuits flavoured with a little cardamom, cinnamon and rose. Ideal as a Christmas gift.

Prep Time30

Cook Time15

Total Time45

Course: Afternoon Tea, Gift, Snack

Cuisine: Middle Eastern

Keyword: almonds, biscuits, cookies, gifts, pistachios, rose

Servings: biscuits

Calories: 88kcal

Author: Choclette @ Tin and Thyme

Ingredients

100 g blanched almonds
125 g unsalted butter
100 g golden caster sugar
1 pinch Himalayan pink rock salt
5 drop cardamom extract or 5 green cardamom pods (I used Holy Lama spice drops)
1 drop cinnamon extract or ½ tsp ground cinnamon (I used Holy Lama spice drops)
2 drop rose extract or 1-2 tsp rosewater (I used Holy Lama spice drops)
50 g pistachios
125 g wholemeal flour (whole wheat)
125 g plain flour (all purpose flour)
½ tsp baking powder
1 tbsp water
4 tbsp icing sugar

Instructions

Toast the almonds in a hot oven for 4-6 minutes until lightly golden. Do take care not to burn them. Leave to cool.
100 g blanched almonds
Cream the butter and sugar until light and creamy. Add the salt and spices and cream some more.
125 g unsalted butter, 100 g golden caster sugar, 1 pinch Himalayan pink rock salt, 5 drop cardamom extract, 1 drop cinnamon extract, 2 drop rose extract
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.
50 g pistachios
Mix into the butter mixture.
Sieve in the flours and baking powder and mix until incorporated.
125 g wholemeal flour (whole wheat), 125 g plain flour (all purpose flour), ½ tsp baking powder
Stir in the water and then gather together with your hands to form into a ball of dough.
1 tbsp water
Take off walnut sized lumps and roll them into balls.
Place onto lined baking sheets, slightly apart.
Bake at 180℃ (350℉, Gas 4) 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 still warm biscuits to cover, one by one.
4 tbsp icing sugar
Place on a wire rack to cool completely, then dust lightly with any remaining icing sugar.

Notes

Adapted from Bake It Better Biscuits by Annie Rigg.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Nutrition