Pistachio Orange Cookies

DSC09551

I thought it would be nice to make acetani with pistachios instead of almonds, and the result was amazing. Unlike acetani, the flavor of the orange zest blends in to support the pistachios, rather than being the star. These delicious pistachio-orange cookies have great depth of flavor. They aren’t crispy but nicely chewy. They are made without flour, only from toasted and then ground pistachios, and are therefore gluten-free. I baked them for my colleagues for my birthday, and everyone loved them. Here’s what I did…

Ingredients

DSC09529

For 20-25 cookies

250 grams (1 1/2 cups) shelled pistachios, toasted for 8 minutes at 180C/350F

250 grams (1 1/4 cups) sugar

25 grams (2 Tbsp) honey

75 grams egg whites (about 2 very large eggs)

grated zest of 1 large or 2 small untreated oranges

2 grams (1/2 tsp) baking powder

icing sugar (powdered sugar, confectioners’ sugar)

Preparation

DSC09531

Combine 250 grams pistachios, 250 grams sugar, and the grated zest of 1 large or 2 small oranges in the bowl of the food processor.

DSC09532

Process, scraping down the sides of the bowl as necessary…

DSC09533

…until you obtain a fine powder.

DSC09535

Add about 75 grams of egg whites. The exact amount of egg whites depends on how fine you ground the pistachios (the finer, the more egg white you will need). The mixture should just come together and be very thick. If it is too thin, the cookies will spread out by too much. It is better to start with a bit less than you think you may need, and then only add more if needed to get the mixture to come together.

DSC09536

Add 25 grams (2 Tbsp) of honey and 2 grams (1/2 tsp) of baking powder.

DSC09538

Process until the mixture comes together. The mixture should be very thick and not at all runny.

DSC09539

Cover with plastic wrap and refrigerate the mixture for at least an hour to firm up. This makes it easier to roll the mixture into balls.

DSC09540

When the mixture has firmed up, preheat the oven to 160C/320F (if fan forced, otherwise 180C/350F). Roll the mixture into 20 to 25 balls of approximately equal size with your hands.

DSC09541

Coat each ball in powdered sugar.

DSC09542

Arrange the balls on a cookie sheet lined with parchment paper. They should be spaced somewhat apart, as they will spread during baking.

DSC09548

Bake for 10-15 minutes at 160C/320F (if fan forced, otherwise 180C/350F) until they start to turn golden. The cookies will still be soft.

DSC09559

Allow to cool to room temperature before eating (or storing in an airtight container). They are best within a few days, as they will slowly dry out and loose their chewiness.

Flashback

DSC01247
This chocolate pomegranate tart looks pretty and is delicious.

Advertisements

14 thoughts on “Pistachio Orange Cookies

  1. i bookmarked the original post but still haven’t tried the recipe, thanks for the reminder. BTW, I made your amarena cherry stuffed amaretti for our Christmas table and was then hounded to share the recipe. Thanks

    Liked by 1 person

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s