If you like pistachio nuts you will love this pistachio biscuit recipe.
These pistachio nut biscuits are melt in the mouth lovely, they taste so very delicious that you have to be careful not to eat them all up at once.
In this recipe Chef cooks flat pistachio biscuits and pistachio nut balls.
French Sunflower Honey is used for this recipe which is lovely and bright yellow in colour and a little buttery in taste.
For the real buttery taste in this recipe you need to use butter rather than margarine.
These pistachio nut biscuits are easy to make, there is no rolling pin needed or special biscuit cutters, just your ingredients and your hands.
Ingredients for pistachio biscuits
4oz Butter (at room temperature)
1oz Light Brown Sugar
2 Tbsp Honey
1/2 Cup Unsalted Pistachio Nuts
6oz Plain Flour
Handful Unsalted Pistachio Nuts
4oz Butter (at room temperature)
1oz Light Brown Sugar
2 Tbsp Honey
1/2 Cup Unsalted Pistachio Nuts
6oz Plain Flour
Handful Unsalted Pistachio Nuts
How to make pistachio biscuits
Take the shells of the pistachio nuts and discard the shells safely into the bin.
Grind the 1/2 cup nuts using a blender into a course powder.
Now take your handful of pistachio nuts and coarsely grind them, put these to the side in a separate dish.
Grind the 1/2 cup nuts using a blender into a course powder.
Now take your handful of pistachio nuts and coarsely grind them, put these to the side in a separate dish.
In a bowl mix the butter well, add the honey and light brown sugar, mix well.
Add the ground 1/2 cup powdered nuts to the butter mixture and stir very well.
Add a large pinch of the coarsely ground nuts, stir well.
Add a large pinch of the coarsely ground nuts, stir well.
Sieve the flour into the pistachio mixture, keep stiring well until it forms a pastry dough ball.
On a greased and floured baking tray roll the pistachio nut biscuit dough into little balls.
Take little pinches of the coarsely ground nuts and gently push them onto the top of the balls.
Grease and flour another baking tray.
Take smaller pieces of the pistachio nut mixture and make them into little flats in your hands.
Place onto the tray and again gently drop pinches of the coarsely ground nuts onto the top of each one.
Place both trays into a pre-heated oven at 160-170C for 15-20 minutes or until golden brown in colour.
There will be enough mixture to make a few trays full.
Take smaller pieces of the pistachio nut mixture and make them into little flats in your hands.
Place onto the tray and again gently drop pinches of the coarsely ground nuts onto the top of each one.
Place both trays into a pre-heated oven at 160-170C for 15-20 minutes or until golden brown in colour.
There will be enough mixture to make a few trays full.
Once cooked use a spatula or flat knife to take them off the tray and put on a colling rack until fully cooled down.
Enjoy Chefs simple and tasty pistachio nut biscuits recipe.
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