The crackled outside of these biscuits allows you to glimpse the luscious green interior, in which the subtle flavour of pistachio is enhanced by honey, lemon and vanilla.
Before You Start
Whilst not essential, it does pay to pick out 30 or so of your greenest pistachios for decoration, and to peel them. Then they will look like lovely emerald green jewels on top of the biscuits. To peel them, cover them with boiling water and leave for about 5 minutes. The skins should then come off quite easily. Take care not to squeeze the nuts too much while you do this as they may split in two.
Ingredients
Makes about 25
- 250g pistachios
- 100g granulated sugar
- 1 rounded teaspoon honey
- 1/2 teaspoon vanilla extract
- Grated zest of half a lemon or 1/4 teaspoon lemon extract
- 2 medium egg whites
- About 30 extra pistachios for decoration, preferably with skins removed.
- Icing sugar for shaping and dusting the biscuits
- Two baking sheets lined with baking parchment
Method
Heat the oven to 180C / 350F / Gas Mark 4 (adjust for fan ovens).
In a food processor, grind the pistachios with half the granulated sugar until they are finely chopped. The texture you are aiming for is like a coarse-grained sand. This is not too crucial though: with a coarser texture the biscuits will be moister and grainier; if finer, the biscuits will be more doughy.
In a mixing bowl, mix the egg whites with the honey, vanilla and lemon zest or extract, then stir in the ground pistachios. Mix in the remaining granulated sugar to form a soft dough.
Sift a small pile of icing sugar onto the work surface then take 16g bits of the dough and roll them into balls in the icing sugar. Put them on the lined trays, leaving about 3cm between them.
Once you have made all the balls, dust them generously with more icing sugar then gently press a pistachio into the centre of each one, squashing them down as little as possible. Alternatively, keep the pistachios back and press one gently into the top of each biscuit immediately after removing them from the oven.
Bake for 12-15 minutes, checking them half way through, and turning or swapping the trays between shelves if necessary. If you’d like them luscious and moist inside, take them out when they are just lighly coloured. For a less moist centre, leave them till they are golden brown all over. But don’t leave them so long that the centres dry out.
Leave to cool for a few minutes before transferring to a cooling rack.
Notes
These biscuits look rather good on a plate with Biscotti alle Mandorle Amare, as shown above.
I adapted this recipe from one in Biscotti by Mona Talbott and Mirella Misenti.
El Oso con Botas said:
When I first saw those greenish balls I thought it was pistachio marzipan balls. They look really delicious.
Euan said:
They are one of my favourites, from one of my favourite books.
Tonia said:
Hi Euan,
Could you please share the title of that favourite book? 🙂
Thanks,
Tonia
Euan said:
Hi Tonia, it’s called Biscotti and it’s by Mona Talbott and Mirella Misenti. http://www.amazon.co.uk/Biscotti-Recipes-Kitchen-American-Sustainable/dp/1892145898/ref=sr_1_4?ie=UTF8&qid=1457810588&sr=8-4&keywords=biscotti+in+books
madama bavareisa said:
ciao..qui ti han rubato una foto, segnala a FB e gliela tolgono…
http://www.facebook.com/pages/Il-Mondo-di-AnnaKi/118952854879811
Euan said:
Grazie per l’informazione. Le foto le vedevo prima, ma ora pare che siano state tolte. Meno male. La proprietaria di quello sito mi sembra un po’ “strana”, diciamo, e non voglio avere niente da fare con lei. Grazie di nuovo
madama bavareisa said:
si, ieri le ha tolte ma le ha rimesso oggi, non devi chiedere a lei, tu compila solo la segnalazione direttamente a facebook e gliela tolgono loro 😉 (lei tanto non capisce niente, è solo arrogante e basta!)
Euan said:
Grazie, ci penso
lamassu said:
I included them in my collection of christmas cookies (in Austria an absolutely must)
but this time with walnuts (no pistacchios at home) + a few candied orange peels + my tester/husband appreciated them very much
Euan Greig said:
An ingenious variation 🙂
Evidence Matters (@EvidenceMatters) said:
I’ve been meaning to make these for a long time and today I finally did. These pistachio cookies were very well received. I regret neglecting to skin the pistachios to top the cookies as yours look spectacular. Now I’ve done the test run, I’ll make sure to remember in the future.
I baked the recipe you gave and adapted lamassu’s variation for batches with both walnuts & candied lemon and orange & almonds their respective zests: the variations likewise met with hearty approval.
I look forward to trying out more of your recipes.
Euan said:
Thank you for the feedback. I’m pleased the recipe worked well for you, and I like the sound of your variations. I must make these again myself, as I’ve just acquired some lovely green Sicilian pistachios 🙂
Evidence Matters (@EvidenceMatters) said:
Might I ask if you obtained these Sicilian pistachios from Pistata.it? And, if so, were the worth the faff of ordering from there? (Inquiring minds, desperate for a good source of pistachios need to know. And, am I the only one who thinks, ‘Forget the Glorious Twelfth. One year, I need to be in Sicily during August whilst they’re harvesting these so that I can say that I once had the perfect bliss of a fresh pistachio’?)
Euan said:
I found them on amazon but they don’t seem to be there anymore 😦 To be in Sicily at pistachio harvest time would indeed be splendid. We dream of buying a pistachio orchard on the slopes of Etna. Well you can always dream…