Orange and pistachio cookies
Hol Dir die Kitchen Stories-App
- 1 Orange
- 75 g pistachios
- 300 g flour
- 0.5 tsp baking powder
- 100 g sugar
- 8 g Vanilla extract
- 1 No
- 200 g Butter (cold)
- 150 g icing sugar
- Flour (for dusting)
- Wash the orange thoroughly with hot water, finely grate the zest, and squeeze out the juice. Sift the flour into a large bowl and mix with the baking powder and two-thirds of the chopped pistachios. Make a well in the center of the flour mixture and add the sugar, vanilla extract, and two teaspoons of orange zest. Crack the egg into the well. Cut the butter into cubes and place them around the edge of the flour. Combine all the ingredients with an electric mixer.
- Remove the dough from the bowl and knead it with your hands until smooth. Now divide the dough in half and shape each half into a roll approximately 4 cm in diameter. Wrap each roll in cling film and let it rest in the refrigerator for about 1 hour.
- Preheat the oven to 200°C (390°F) using the convection setting. Line two baking sheets with parchment paper. Remove one roll of dough from the refrigerator. Using a sharp knife, cut thin slices and place them on the baking sheets, leaving some space between them. Bake in the preheated oven for about 10 minutes, or until the cookies are lightly browned. Let the cookies cool completely on a wire rack. Repeat the process with the second roll of dough.
- For the glaze, mix about half the orange juice with powdered sugar until smooth. Add more liquid or powdered sugar as needed. Brush the cooled cookies with the orange glaze and sprinkle with the remaining chopped pistachios. Once the glaze has dried, store the cookies in a cookie tin. They will keep for about 14 days. Enjoy!:-)
My favorite recipe for Christmas cookies with a twist of orange and pistachio. You can also knead the shortcrust pastry entirely by hand if you don't have a hand mixer. For even more flavor, adjust the amount of orange, pistachio, or vanilla to your liking. Happy baking and experimenting!
Wash the orange thoroughly with hot water, finely grate the zest, and squeeze out the juice. Sift the flour into a large bowl and mix with the baking powder and 2/3 of the chopped pistachios. Make a well in the center of the flour mixture and add the sugar, vanilla extract, and 2 teaspoons of orange zest. Crack the egg into the well. Cut the butter into cubes and arrange them around the edge of the flour. Mix all the ingredients together with an electric mixer. 1 orange, 75 g pistachios, 300 g flour, 0.5 tsp baking powder, 100 g sugar, 8 g vanilla extract, 1 egg, 200 g butter (cold)
Preheat the oven to 200°C (390°F) using the convection setting. Line two baking sheets with parchment paper. Remove one roll of dough from the refrigerator. Using a sharp knife, cut thin slices and place them on the baking sheets, leaving some space between them. Bake in the preheated oven for about 10 minutes, or until the cookies are lightly browned. Let the cookies cool completely on a wire rack. Repeat the process with the second roll of dough. Flour (for dusting)
For the glaze, mix about half the orange juice with powdered sugar until smooth. Add more liquid or powdered sugar as needed. Brush the cooled cookies with the orange glaze and sprinkle with the remaining chopped pistachios. Once the glaze has dried, store the cookies in a cookie tin. They will keep for about 14 days. Enjoy! 150 g powdered sugar.
