Cardamom Pistachio Biscuits Recipes

CARDAMOM & PISTACHIO BISCUITS

Steps:

• Put the butter and the flour in a large mixing bowl and rub together with your fingertips until the mixture looks like grainy sand.
• In another bowl, stir together the rest of the ingredients until smooth and runny. Pour over the butter and flour mixture and combine with your hands. When the dough is soft and squidgy, shape it into a ball, wrap it up in cling film and put it in the fridge for 20-30 mins to firm a little.
• Just before you remove the dough from the fridge heat your oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment.
• Remove the dough from the fridge. Sprinkle some flour on your work surface and on a rolling pin then roll out the dough until it's about the thickness of a £1 coin.
• Use your ruler and a dinner knife to carefully cut the biscuit dough into rectangles that are 10cm long and 3cm wide and put them on the trays, leaving 2 fingers worth of space between each biscuit.
• Put the biscuits in the oven for 10-12 mins. Once baked, cool in the trays for a few minutes then carefully transfer to a wire rack until completely cool. Repeat until all the dough is used up.
• To decorate, melt the chocolate in the microwave then dip the end of each biscuit in the melted chocolate and leave to set on a plate or tray lined with baking parchment. Before the chocolate sets sprinkle them with a pinch of your favourite toppings then leave somewhere cool for 1-2 hrs. If giving as a gift, pack into little boxes once the chocolate is completely set (keeps for 2-3 days).

PISTACHIO CARDAMOM BUTTER COOKIES

Steps:

• Make the cookies:
• Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
• Meanwhile, whisk flour, salt, and baking powder in a small bowl.
• Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
• Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
• Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
• Make the glaze and assemble the cookies:
• Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
• Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
• Do ahead
• Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.

CARDAMOM PISTACHIO SUGAR COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, combine the flour, cardamom, and salt.
• In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
• Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
• Line 2 baking sheets with parchment paper.
• Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
• Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
• Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
• Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
• Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
• Enjoy!