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.
Afternoon Tea, Gift, Snack
almonds, biscuits, cookies, gifts, pistachios, rose
Choclette @ Tin and Thyme
golden caster sugar
of Himalayan pink rock salt
drops cardamom Holy Lama spice drops or 5 green cardamom pods
drop cinnamon Holy Lama spice drops or ½ tsp ground cinnamon
drops rose Holy Lama spice drops or 1-2 tsp rosewater
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℃ (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 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
Recipe from Choclette @Tin and Thyme