Soft, fragrant cookies made with pistachio butter, ground almonds and orange zest, with a little orange blossom water if you have it.
Ingredients (makes about 14)
- 120g Organic Raw Pistachio Butter
- 80g maple syrup
- 100g ground almonds
- 40g plain flour (or gluten-free blend)
- 1 tsp baking powder
- Zest of 1 orange
- ½ tsp orange blossom water (optional)
- A pinch of salt
- 25g chopped pistachios, for pressing on top
Method
- Heat the oven to 175°C (155°C fan) and line a tray.
- Mix the pistachio butter, maple syrup, orange zest and orange blossom water.
- Stir in the almonds, flour, baking powder and salt to make a soft dough.
- Roll into balls, flatten gently on the tray and press the chopped pistachios on top.
- Bake for 10 to 12 minutes, until just golden at the edges. Leave on the tray to firm up before moving.
About the pistachio butter
Our pistachio butter is made from organic raw shelled pistachios, cold-milled to keep the flavour of the nut. It is smooth and creamy, with a delicate sweetness.
Contains pistachios, almonds (tree nuts) and gluten if made with plain flour. May contain traces of other nuts and sesame. Vegan.
