Best Almond And Pistachio Cookies Recipes

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PISTACHIO AND ALMOND COOKIES



Pistachio and Almond Cookies image

These little biscuits are excellent served after a meal, they make a wonderful gift. A shelled pistachio will be required for the top of each sable. For the almond flour, use either whole, or blanched. Remember, that only about 2 cups of dough are produced, and that from it, 48 cookies are made. They will each, be about an inch across, once the pistachios are added.

Provided by Tuck Burnette

Categories     Dessert

Time 55m

Yield 48 cookies, 10-40 serving(s)

Number Of Ingredients 7

3/4 cup shelled unsalted, pistachio nut
1 cup sugar, divided
1 large egg
1 egg yolk
1 2/3 cups almond meal
1 pinch salt
shelled pistachio nut

Steps:

  • Put the measured pistachios into a food processor with a few tablespoons of the sugar. Grind. Alternately, use the smallest wholes of a meat grinder, fitted to a stand mixer, in which case no divided sugar will be needed , the latter, is a preference of mine, because of the fine texture, albeit, either are acceptable.
  • Add the remaining sugar to the nuts, along with the eggs and almond meal. Add a pinch of salt, and work to a stiff dough, taking as long as it takes to gather one together, a mixer, fitted with the paddle, can be used if desired.
  • Chill the batter overnight.
  • Measure dough from rather level teaspoons, making two sheets of, approximately 24 cookies each. Each serving of cookie should be rolled between the palms, to create a smooth ball. Place on the cookie sheets and insert a pistachio nut, working, thoroughly enough to have it adhere, but no so intently, that the cookie batter splits, deeply along the sides.
  • Preheat the oven to 325 degrees with the rack in the upper-third, and bottom-third levels.
  • Bake for 15 minutes, at least, they may take up to 22. Rotate the pans halfway through the initial baking. Feel the cookies, they should be firm, but tender, they should give upon release, but not to too soft to fall apart, the bottoms should be browned lightly. They will crisp by 20-30% upon cooling. Remove them. Cool on racks. Eat them, when lightly warm, or cooled, to room temperature. They will keep several days, between sheets of paper, or perhaps, weeks, chilled in the refrigerator.

Nutrition Facts : Calories 232.4, Fat 12.9, SaturatedFat 1.4, Cholesterol 35.2, Sodium 23.8, Carbohydrate 26.1, Fiber 2.9, Sugar 21.3, Protein 6.1

ALMOND AND PISTACHIO COOKIES



Almond and Pistachio Cookies image

A delicious and easy recipe from a book called 1 dough 30 cookies, made these for a birthday present and they were lovely.

Provided by Frugal Fifer

Categories     Dessert

Time 22m

Yield 30 cookies

Number Of Ingredients 8

225 g butter, softened
140 g caster sugar
1 egg yolk, lightly beaten
2 teaspoons almond extract
225 g plain flour
55 g ground almonds
55 g pistachio nuts, finely chopped
salt

Steps:

  • Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
  • Preheat the oven to190oC Gas Mark5. Line 2 baking sheets with baking parchment.
  • Unwrap the dough and roll out between 2 sheets of baking parchment to about 3mm thick, sprinkle with half of the chopped pistachios and roll lightly with the rolling pin. cut out cookies with a cutter and place on prepared baking sheet, spread well apart.
  • Bake for 10-12 minutes. Leave to cool on the baking sheets for 5-10 mins then using a palette knife, carefully transfer the cookies to wire racks to cool completely.

Nutrition Facts : Calories 128.5, Fat 8, SaturatedFat 4.1, Cholesterol 22.3, Sodium 43.4, Carbohydrate 12.7, Fiber 0.7, Sugar 5, Protein 1.9

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What are Almond and Pistachio Cookies?

Almond and pistachio cookies are a type of sweet treat that is made using flour, almonds, pistachios, sugar, butter, and other ingredients. These cookies have a delicious nutty flavor with a crunchy texture, making them a perfect snack for any time of the day.

Key Ingredients in Almond and Pistachio Cookies

Almonds and Pistachios
Almonds and pistachios are the two central ingredients in these cookies. The almonds provide a rich and nutty flavor to the cookies, while the pistachios add a lovely green color and a subtle taste. Both almonds and pistachios are a rich source of healthy fats, essential vitamins, and minerals like vitamin E, magnesium, and zinc.
Flour and Sugar
Flour and sugar are the other two primary ingredients that are used to make these cookies. The flour provides the necessary structure to the cookies, while the sugar adds sweetness to the recipe. To make the cookies, you can use all-purpose flour, whole-grain flour, or any other type of flour of your choice.
Butter and Eggs
Butter and eggs are essential ingredients that add richness and moisture to the cookies. Butter is used to cream the sugar and add the overall richness to the recipe. Eggs provide the necessary binding and moisture to the cookies.

How are Almond and Pistachio Cookies Made?

To make almond and pistachio cookies, first, preheat your oven to 350°F. Next, mix together the dry ingredients – flour, baking powder, and salt – in a bowl. In another bowl, cream the butter and sugar until light and fluffy, then add in the eggs, vanilla extract, almonds, and pistachios. Once the wet ingredients are well combined, gradually mix in the dry ingredients until a dough is formed. Roll the dough into balls, flatten them slightly, and place them on a lined baking sheet. Bake the cookies in the oven for 10-12 minutes or until golden brown.

Additional Tips and Variations

Use Almond Flour
For a gluten-free version of almond and pistachio cookies, you can use almond flour instead of all-purpose flour. Almond flour is made by grinding blanched almonds, and it has a higher protein and healthy fat content than regular flour.
Add Spices and Flavorings
To add more flavor to these cookies, you can add spices like cinnamon, nutmeg, or cardamom. You can also add orange zest, chocolate chips, or dried fruits like cranberries or cherries to the recipe.
Make Pistachio Cream Filling
For an extra special treat, you can make a pistachio cream filling to sandwich between two cookies. To make the filling, combine pistachios, cream cheese, powdered sugar, and vanilla extract in a food processor or blender until creamy. Spread the filling between two cookies, and enjoy!

Conclusion

Almond and pistachio cookies are an easy and delicious snack that you can enjoy any time of the day. With a perfect balance of sweetness and nuttiness, these cookies will surely become one of your favorite treats. Try making these cookies with different variations, and you will never get bored of their unique and delightful taste.
Almond and pistachio cookies are delicious, crunchy and nutritious treats that are easy to make. The combination of almonds and pistachios, along with other ingredients, gives these cookies a unique flavor and texture. If you want to impress your friends and family with your culinary skills, making almond and pistachio cookies is a great way to do it. In this article, we will provide some valuable tips to help you make the best almond and pistachio cookies.

Tip #1: Use High-Quality Ingredients

The quality of the ingredients you use will directly impact the flavor and texture of your almond and pistachio cookies. When buying almonds and pistachios, look for ones that are fresh and high-quality.
Almonds
When buying almonds, look for ones that are unroasted and unsalted. You can get them blanched or with the skin on. Blanched almonds are those that have had their skin removed. If you want a smoother texture in your cookies, go for blanched almonds. However, if you want a slightly grainy texture, go for whole almonds with the skin on. Make sure the almonds are fresh and have not expired.
Pistachios
When buying pistachios, look for ones that are unsalted and not roasted. If you can, get them with the shells on, as this can help keep them fresh for longer. Make sure the pistachios are fresh and have not expired.
Other Ingredients
Other ingredients you will need for making almond and pistachio cookies include flour, butter, sugar, egg, vanilla essence, baking powder, and salt. Make sure you get high-quality ingredients for these as well.

Tip #2: Toast the Almonds and Pistachios

Toasting the almonds and pistachios can greatly enhance their flavor and give your cookies a delicious taste. To toast the nuts, spread them on a baking tray and place them in a preheated oven at 180°C for about 5-10 minutes, or until they turn slightly golden. Make sure you keep an eye on them as they can quickly burn.

Tip #3: Grind the Almonds and Pistachios to the right consistency

The consistency of the almond and pistachio mixture is important for the texture of your cookies. You can grind the nuts in a food processor or grinder until you get a coarse or fine texture, depending on your preference. If you want a crunchy texture, go for a coarser grind. If you want a smoother texture, go for a finer grind.

Tip #4: Chill the Dough

Chilling the cookie dough can make it easier to handle and can also enhance the flavor of your cookies. Once you have mixed all the ingredients together, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to an hour.

Tip #5: Use a Cookie Scoop

Using a cookie scoop can help you get evenly sized cookies, which will bake evenly and look more attractive. You can use a tablespoon or a cookie scoop to measure out equal amounts of dough and place them on a baking tray. Make sure you leave enough space between the cookies for them to expand while baking.

Tip #6: Flatten the Cookies

Flattening the cookies slightly can help them spread out evenly while baking and can give them a more uniform look. You can use the back of a spoon or a fork to flatten the cookies slightly before baking them.

Tip #7: Bake the Cookies at the right temperature

Baking the cookies at the right temperature is crucial for getting the perfect texture and color. Preheat your oven to 180°C and bake the cookies for about 12-15 minutes, or until they are golden brown on the edges. Make sure you keep an eye on them as they can quickly burn.

Tip #8: Cool the Cookies before serving

Once the cookies are done, remove them from the oven and let them cool on a wire rack for at least 10-15 minutes before serving. This will allow them to cool down and set properly.

Conclusion

Making almond and pistachio cookies is a fun and rewarding activity that can yield delicious results. By following these valuable tips, you can make the best almond and pistachio cookies that are sure to impress your friends and family. Remember to use high-quality ingredients, toast the almonds and pistachios, grind them to the right consistency, chill the dough, use a cookie scoop, flatten the cookies, bake them at the right temperature, and cool them before serving. Enjoy your delicious and nutritious almond and pistachio cookies!

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