Buttery Crunchy Pistachio Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
20g egg, beaten and chilled
02 -
110g low-gluten flour
03 -
6g powdered milk
04 -
26g powdered sugar
05 -
80g unsalted butter
06 -
1/8 tsp salt
07 -
20g superfine sugar
→ Extras
08 -
26g roughly chopped pistachio nuts
# Instructions:
01 -
In a bowl, stir together the milk powder and flour. Put this aside for later.
02 -
Heat butter very gently. Keep stirring as it turns golden and smells nutty to stop it from spattering.
03 -
Once browned, let the butter come to room temperature first. Then transfer it to the fridge for about 15 minutes to solidify.
04 -
Chop the pistachios roughly into small pieces and keep them ready.
05 -
Beat the solidified butter with salt, powdered sugar, and fine sugar until it looks fluffy and smooth.
06 -
Stir the beaten egg into the creamed butter until it disappears into the mix.
07 -
Fold the flour and powdered milk mixture gently into the wet base.
08 -
Stir in the pistachios until they’re spread out evenly through the dough.
09 -
Split dough into two. Cover each half with plastic wrap and press it into a rectangle. Make sure the shape is tight so nuts stay put when slicing.
10 -
Place the wrapped dough in the freezer until it sets up enough to cut cleanly—about 30 minutes.
11 -
Using a sharp knife, slice the partially frozen dough into thin pieces.
12 -
Place the cookie slices on a parchment-lined baking sheet, leaving gaps so they don’t touch.
13 -
Bake in a preheated oven at 180°C for about 8-10 minutes, or just until they get golden-colored.
# Notes:
01 -
The browned butter gives the cookies a warm, nutty taste that matches the pistachios perfectly.
02 -
For even baking, turn the tray halfway through the baking time.
03 -
The cookies will set and firm up after cooling, even if they feel soft fresh out of the oven.