Sicilian Inspired Pistachio Orange Cookies
Sicilian Inspired Pistachio and Orange Cookie
Ingredients
- 70 grams of Roasted Pistachios
- 25 grams of Granulated Sugar
- 1 Teaspoon of Orange Zest
- 125 grams of Granulated Sugar
- 140 grams of Butter 10 Tablespoons
- 1 Large Egg Yolk
- ¼ Teaspooon of Vanilla Bean Paste
- 180 grams AP Flour 1 ½ Cup
- 60 grams Almond Flour ½ Cup
- ¼ Teaspoon of Baking Powder
- ¼ Teaspoon of Kosher Salt
- 1 Large Egg White
- Powdered Sugar
Instructions
- Pulse the pistachios along with 25 grams of granulated sugar, in a food processor, until finely ground. Set aside
- In the bowl of a stand mixer add 125 grams of granulated sugar and the orange zest and massage together with finger tips, or mix on low using the paddle attachment for about a minute.
- Next add the butter and pistachio/sugar mixture and beat on medium speed for 2-3 minutes or until well combined.
- Add the egg yolk and beat until well combined.
- In a separate bowl whisk together the flour, almond flour, baking power and salt.
- Add the dry ingredients to the mixer bowl and beat on low until everything is just combined.
- The dough will be a bit crumbly so use your hands to bring it together.
- Roll the dough into a rough rectangle ½” thick. Wrap in plastic and chill for about 30 minutes in the fridge. (At this point the dough can be frozen and cut at a later time)
- Remove the dough from the refrigerator and cut strips 1”wide, then cut 1” wide strips at a 45º angle from the first cuts. You should end up with a diamond shape.
- Place the cookies on a parchment lined baking sheet. Brush the tops with the egg white and sprinkle with powdered sugar.
- Bake at 350ºF for 113-14 minutes, or until a light golden brown.
- Remove from the oven and let the cookies cool for 5 minutes, then place them on a wire rack to cool completely.
