Pistachio and Cardamom Cookies
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
24 Makes 24 cookies
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Calories
135 kcal
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Course
Dessert
Pistachio and Cardamom Cookies
Description
This Pistachio and Cardamom Cookies recipe blends all-purpose flour, butter, confectioners sugar, and a touch of salt to create a rich dough infused with ground cardamom and lemon zest. Adding roughly chopped pistachios brings a satisfying nutty texture and depth of flavor. The dough is formed by pulsing the ingredients briefly in a food processor, then rolled into a log and refrigerated to allow the flavors to meld. Baking at 190°C (375°F) slices of dough for 10 to 12 minutes yields cookies with lightly golden edges and a tender crumb.
The cookies balance buttery richness with aromatic spice and citrus notes, while the pistachios add pleasant crunch. Cooling them on the baking tray before transferring to a wire rack helps maintain their shape and texture. Their moderate sweetness and refined flavors make them a nice accompaniment to tea or coffee without being overpowering.
To enhance flavor, refrigerate the dough overnight before slicing and baking, which deepens the cardamom and lemon essence. The cookies are best enjoyed the day after baking when the flavors have fully developed, making them a thoughtful make-ahead treat for gatherings or everyday indulgence.
Ingredients
- 2 cups all-purpose flour
- 230 g butter room temperature, 2 sticks
- ½ tsp salt
- ¾ cup confectioners sugar
- 1 tsp ground cardamom heaped
- lemon zest of half
- ½ cup pistachio roughly chopped
Instructions
- Add the flour salt, confectioner's sugar, lemon zest, cardamon and butter to the bowl of a food processor and pulse until a dough forms.
- Add the pistachios and pulse again until combined.
- Remove from the food processor and roll into a log of roughly 6cm (2½ inches) in diameter and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight to allow the cardamon and lemon zest to fully infuse.
- Preheat oven to 190 celsius (375 Fahrenheit) and line a baking sheet with baking paper. Slice the dough into 24 cookies and bake for 10 to 12 minutes or until the edges begin to golden.
- Cool on the baking tray before transferring to a wire rack to cool completely.
Notes
- Refrigerate the dough for at least 30 minutes or overnight to let the cardamom and lemon zest flavors fully infuse the cookies.
- Cookies taste best the day after baking as the flavors deepen and meld.
- Cool cookies on the baking tray before transferring to a wire rack to maintain their shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Makes 24 cookies
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 117mg | 5% |
| Potassium | 39mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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