Almond-Pistachio Cookies
Almond-Pistachio cookies from Spoonsparrow come with a fine buttercream filling.
Ingredients
- 200 g Spelt flour Type 1050
- a pinch of salt
- 150 g Ground Almonds
- 125 g coconut blossom sugar
- 1 egg
- 200 g butter
- 30 g ground pistachios
- 40 pistachio nuts
Instructions
-
1.
Knead the flour, salt, 100 g almonds, 50 g coconut blossom sugar, egg and 100 g butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.
-
2.
For the filling beat the remaining butter with 75 g coconut blossom sugar until fluffy. Stir in the rest of the almonds and ground pistachios. Chill.
-
3.
Line baking trays with parchment paper. Roll out the dough to 3–4 mm thickness, cut circles (about 3 cm diameter) and place on the tray. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 8–10 minutes until pale yellow. Remove from paper and cool.
-
4.
Pair two cookies together with a dab of almond‑pistachio cream. Fill a piping bag with the remaining cream, pipe dots onto the cookies and decorate with pistachio nuts.
