Pistachio and lemon cookies

Makes about 18 small biscuits, but you have to bake them far apart from each other. They run into one another and joyfully make one big blob.. Very tasty blog, that one is.. Embarrassed i had to cut little paths between them this year, i forgot to give them space! Best to place each set of 18 on a separate flat cookie sheet.

  • skinned whole almonds 125g
  • shelled pistachio nuts 125g
  • golden caster sugar 200g
  • finely grated lemon zest 1 tsp
  • egg white about 4 tbsp (2 large eggs)
  • perhaps 18 whole, shelled pistachios (one for each resulting treat)
  1. Set the oven at 180C/350F
  2. Put the almonds, pistachios and sugar into a food processor and blitz until coarsely ground.
  3. Tip into a mixing bowl and add the zest.
  4. In a small cup, lightly beat the egg white to a light froth and stir into the nut mixture.
  5. Mix very thoroughly. You are after a mixture that will just stick together when pressed firmly into small flat-topped balls and placed on a parchment-lined baking sheet.
  6. Add a whole pistachio to each and bake for 12-15 minutes, until they are still soft.
  7. Remove from the oven and leave to cool on the tray before moving to a rack.
  8. Best eaten warm, but they will keep in a tin.

 

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