Crunchy Blueberry Lemon Pistachio Cookies
Styling by Noa Kanarek | Photography by Sarit Gofen
Blueberries Lemons and Pistachios hit the flavor trifecta in these knockout cookies
INGREDIENTS
Yields 35-40 cookies
- ½ cup + 2½ Tbsps (150 g) butter or butter-flavored margarine very soft but not melted
- ¾ cup (100 g) confectioners’ sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1½ cups (200 g) flour
- 1¼ cups (100 g) almond flour
- 1½ cups (150 g) dried blueberries
- 1 cup (100 g) finely chopped pistachios
PREPARATION
Put the butter or margarine and confectioners’ sugar into a medium-sized bowl and beat until white and creamy. Add the egg yolks vanilla lemon zest and lemon juice. Beat well until well combined. Add flours and mix just until it becomes a dough. Add the dried blueberries and knead until evenly dispersed.
Divide dough into two parts. Shape each part into an 8-inch (20 cm) log. Spread out the chopped pistachios on your work surface and roll each log in pistachios until well coated. Wrap each log in aluminum foil and freeze at least two hours or until very hard.
Heat oven to 350°F (180°C). Line a baking sheet with parchment paper. Slice logs into ¼ inch (½ cm) slices. Arrange in baking sheet leaving space between the cookies. Bake for 12 minutes or until golden.
Store in an airtight container.
Oops! We could not locate your form.
