Pistachio Spiral Cookies

Ingredients

• 200 g soft butter
• 150 g coconut blossom sugar
• 1 egg
• 1 tsp lemon zest
• 400 g spelt flour type 1050
• 0.5 tsp Baking powder
• 250 g peeled, ground pistachios (unsalted)
• 4 egg whites
• 2 tbsp milk

Instructions

1. 1.

   Beat the butter with 100 g coconut blossom sugar until fluffy. Add the egg and lemon zest and beat again. Sift the flour with the baking powder into the mixture in portions. Fold in, knead quickly by hand, and chill for half an hour.

2. 2.

   Mix the pistachios with the remaining sugar, egg whites, and milk. Divide the chilled dough into two halves and roll each onto a lightly floured surface into rectangles 10 cm wide and 0.5 cm thick. Spread the filling evenly on both halves and roll from the long side. Wrap the rolls and chill for another half hour.

3. 3.

   Cut the dough rolls into spirals about 1 cm wide with a sharp knife, spacing them apart on parchment‑lined baking sheets. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 8–10 minutes. Remove and cool on a wire rack.