Drizzled, dipped or sandwiched however you decide to incorporate chocolate into these pistachio cookies you won’t regret making them. They are Perfectly delicate and elegant shortbreads.
I’m convinced shortbread does taste better when they are dipped in chocolate, made with a fine meal of nuts, and cut into stars, moons or daisies.
It is Christmas time, and have given them a Christmas theme by using Christmas themed cookie cutters to shape them.
Made with ground pistachios and sweetened with icing sugar , they are the texture of a shortbread than a cookie but with a nutty flavour. Try not to omit the Chocolate as these biscuits are best with the small amount of chocolate.
1/4 cup (30g) shelled pistachios
1 cup plain flour, sifted
1/2 cup self raising flour, sifted
1/2 cup icing sugar mixture sifted
75g butter, chopped, room temp, soft to touch
2 tspns water ( cold)
150g dark chocolate, melted
1 tspn coconut oil
1/4 cup shelled pistachios
Process the 1/4 cup of pistachos until finely ground.
Process the quarter other 1/4 cup of pistachos coarsely and reserve for the topping.
Sift the flours and sugar well.
Ensure the butter is chopped into 1 cm cubes and at room temperature soft to touch but not liquid.
Add flours sugar and butter into processor and process until mixture resembles fine crumbs.
Mix the egg and water together.
Add the egg and water into the flour and butter mix.
Process until ingredients cling together , wrap in Glad wrap and refrigerate for 30 minutes.
Place the dough between two sheets of baking paper. Roll dough until 5 millimetres thick.
Tip: if rolled thick the biscuits will be dry and crunchy rather than have a shortbread texture. Be mindful of thickness.
With your cookie cutters cut into the shapes preferred. The smallest shapes will take slightly less time to bake then the largest shaped cookies.
Place the cookie shapes onto greased oven trays or and baking sheets. Bake in 150 degree oven for about 14 minutes or until lightly browned.
Allowed to cool completely on the tray.
Melt the chocolate and coconut oil together.
Tip: omit the coconut oil and you’ll have a thicker coating of chocolate on the biscuit.
Dip the cold biscuits into melted chocolate to cut in half placed on trays sprinkle with extra nuts.
Depending on the size of your biscuits you will make about 22-30 biscuits.