These fragrant and elegant cookies just melt in your mouth.
Cuisine: American, Austrian, European, Italian
Keyword: cookies, pistachio
¾cupsGround pistachios (unsalted)130g
1cupVegan butter, room temperature (I used Alsan)230g
1tspalmond extract (optional)
2-3tspRose water or water
Grind pistachios in a food processor to a fine meal
Cream together vegan butter and sugar, vanilla and almond extract for about a minute until smooth.
Add the flour and pistachio and fold under. Once it's combined, knead together using your hand until a dough ball forms. Be careful not to overwork the dough!
Cover the dough tightly and chill for 30 minutes and up to 2 days. If chilled for over 2 hours, take the dough out 30 minutes before carrying on with the next step.
Pre-heat oven to 180°C, prepare and line baking sheet
Roll cookie dough into balls of about 1 tablespoon of dough each and spread them out evenly on your baking tray.
Bake until the edges are slightly browned, around 14-15 minutes
Sieve the icing sugar to avoid any clumps
Add water half a teaspoon at a time until the consistency is easily spreadable but not too runny. To test the consistency, let the glaze pour off the spoon. The glaze should fall into a ribbon and hold the shape for a few seconds before melting back into the glaze.
Dip the cookies in the icing
Optionally sprinkle some leftover pistachio while icing is still wet
If you want greener cookies, you can add a little bit of green food coloring