Pistachio kipfli

The pistachios add a lovely colour and that beautiful, buttery pistachio flavour to these shortbread-like biscuits.

Credit: Bake With Anna Olson

• makes

  36-48

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 cup (150 g) plain (all-purpose) flour
• 1 cup (140 g) shelled pistachio nuts (unsalted)
• ½ cup (65 g) icing sugar, plus extra for coating
• 1 tsp (5 ml) finely grated orange zest
• ½ tsp (2.5 g) salt
• 1 tsp (3 g) ground cardamom
• ½ cup (115 g) unsalted butter, at room temperature and cut into pieces

This makes 3-4 dozen cookies, depending on the size you make them.

Instructions

1. Preheat the oven to 150 °C (300°F) and line 2 baking trays with parchment paper.

2. Place the flour, pistachios, icing sugar, orange zest, cardamom and salt in the bowl of a food processor and pulse until the pistachios are finely ground. Add the butter and continue to pulse until the dough begins to come together – it will still be crumbly while in the food processor. Turn the dough out onto a clean surface and bring the dough together with your hands.

3. Scoop small spoonfuls of dough, shape each into a ball and then roll into a crescent shape. Place these onto to the prepared trays, leaving 5 cm (1½ inches) between them. Bake the cookies for about 18 minutes – they should only begin to brown on the bottom a little. Cool the cookies on the tray (they are fragile when they are warm).

4. Once cooled, roll the kipfli in a generous amount of icing sugar and store in an airtight container.

Note

• The kipfli will keep for up to a week in an airtight container.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.