Orange pistachio cookies

Step 1/4

• ⅛ orange
• 2½ g pistachios
• 10 g flour
• ⅛ tsp baking powder
• 3⅓ g sugar
• ¼ g vanilla extract
• ⅛ egg
• 6⅔ g butter (cold)

• 2 bowls (small)
• fine grater
• fine sieve
• bowl (large)
• hand mixer with dough hook

Wash the orange with hot water, then zest it, and squeeze out the juice. Sift the flour into a large bowl, then mix with baking powder and 2/3 of the chopped pistachios. Make a large well in the flour mixture with your hand and add the sugar, vanilla extract, and 2 tsp orange zest. Beat the egg and pour it into the well. Cut the butter into cubes and place around the edge of bowl. Mix all ingredients with a hand mixer until a smooth dough is formed.

Step 2/4

Remove the dough from the bowl. Knead with your hands until smooth. Now divide the dough in half and form it into two rolls with a diameter of approx. 4 cm. Wrap each dough roll in plastic wrap and let rest in the refrigerator for about 1 hr.

Step 3/4

• flour (for dusting)

Preheat the oven to 200°C / 390ºF convection. Line 2 baking sheets with parchment paper. Take a roll of dough out of the refrigerator. Cut thin slices with a sharp knife and place them on the baking sheet with some space between them. Bake in the preheated oven for about 10 min., or until the cookies are lightly browned. Let the cookies cool completely on a wire rack. Repeat the process with the second roll.

Step 4/4

• 5 g confectioner’s sugar

For the glaze, whisk about half of the orange juice with powdered sugar until smooth. Add more liquid or powdered sugar if needed. Spread orange icing onto cooled cookies and sprinkle with remaining chopped pistachios. After the icing has dried, place the cookies in a cookie tin. They will keep there for about 14 days. Enjoy!

Enjoy your meal!