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.
RECOMMENDED
RELATED CONTENT
Meat pizza isn’t usually associated with Pesach, but I came up with this amazing meat pizza recipe that’s made with minimal ingredients
Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this
When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good
These butternut squash muffins are an absolute winner
Surprise steak isn’t an any-time cut of meat. It’s for the rare special occasion when splurging on the absolute most delicious cut of steak is warranted
Sweet and fragrant roasted squash strands pair perfectly with caramelized onions and apples to transform a simple side into a fantastic dish that will have everyone taking seconds.
