Description
An easy pistachio cookie with orange zest and cardamom.
Ingredients
Units
Scale
- 1/2 cup granulated sugar (100g)
- 1/2 cup brown sugar (90g)
- Zest of 1/2 orange
- 1/2 cup olive oil (4oz)
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- Splash of vanilla
- 1 egg, room temperature
- 150g flour (1 1/4 cup)
- 1/2 cup finely ground pistachios (50g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup pistachio butter
For the topping:
- 1/4 cup finely ground pistachios
- zest of 1/2 orange
- 1 tablespoon demerera sugar
- big pinch of salt
Instructions
- Prepare the cookie dough. In a large mixing bowl, add the granulated and brown sugars with the orange zest. Using your fingers, rub the zest into the sugar until it feels like sand and is fragrant. Add the olive oil, salt, cardamom, and vanilla. Whisk together until combined. Add the egg, and whisk until smooth.
- Add the flour, ground pistachios, baking powder, and baking soda. Using a spatula, fold the dough together until just combined. Ribbon the pistachio butter over the finished dough, and fold it into the dough but don’t completely combine it – you’ll want to see the pistachio butter visible! Put the bowl into the fridge and chill for at least 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, add the topping ingredients and combine the mix.
- Using a cookie scoop, scoop dough and dip into the topping mix before placing the cookies onto sheet about 2 inches apart – the cookies spread a little bit. Bake on the middle rack for 12 – 13 minutes, tapping the sheet tray on the oven rack at the 8 minute and 10 minute mark. Do not over bake these cookies! Remove from oven and tap the sheet tray on the counter. Let cookies cool on the sheet tray for about five minutes before cooling completely on a wire rack. Enjoy!
- Prep Time: 45
- Cook Time: 12
- Category: cookie
Keywords: pistachio, cookies