I really like the combination of pistachio and lemon. Till now I have eaten and used only roasted and salted pistachios in the kitchen. That was the case until recently, when I accidentally bought unsalted ones. Because I don't like throwing things away, I decided to use them... and they have become a permanent fixture of my dishes. This type tastes like pistachios, not like salt. It doesn't mean that I disown salty nuts. I also really like them, but I don't buy them so often, except for example for a film marathon. I always make sure that I don't eat too many though. It doesn't matter how many of them I put into a bowl, they will all disappear. I recommend trying unsalted ones. Nut lovers will love them as much as I do. Today's offer is a way of using unsalted pistachios in a cake. Try it for butter lemon cookies with pistachios. They are light, refreshing and really delicious. The recipe comes from TM's culinary book, but it is so easy that you can do it without it.
Ingredients (25-cm baking pan)
30g of unsalted pistachios without the shells
225g of butter
250g of caster sugar
½ teaspoon of lemon peel
1 teaspoon of vanilla essence
260g of flour
½ teaspoon of baking powder
50ml of lemon juice
a pinch of salt
Cover a baking pan with some baking paper.
Chop the pistachios and put them on one side. Put the butter, lemon peel, 100g of caster sugar, salt and vanilla essence into a pan. Mix them together to make a smooth mixture. Add the flour and baking powder and mix again. Put the dough into the pan and smooth it out. Cut out 16 squares with a sharp knife. Leave in the fridge for 30 minutes.
Heat the oven up to 150C. Bake the dough for 45-50 minutes. Wait for a while, take it out of the baking pan and cut along the incision lines. Prepare the lemon icing. Mix the rest of the caster sugar with the lemon juice. Decorate the cookies with the lemon icing and sprinkle with chopped pistachios.
Enjoy your meal!
Try also:
Swift, crunchy lemon-coconut cookies
Small "goosey feet" i.e. cheesy cookies with sugar
Sweet hearts