Hotel Recipe: Elegant Pistachio Cookies
Crispy & Light Pistachio Cookie Recipe Learned from a Hotel (Angela Baking)
I’m sharing a special pistachio cookie recipe that I learned during my brief time working at a hotel! These cookies use less butter, making them delightfully light and tender, with a satisfying crispness that melts in your mouth. Enjoy the sophisticated flavor and fragrant taste of pistachios. While pistachios can be a bit pricey, these cookies are well worth the indulgence. ☺️☺️ Feel free to experiment with other nuts for variation!
Ingredients (Makes approx. 50 cookies, 6cm diameter)- 190g unsalted butter, softened
- 290g granulated sugar
- 180g eggs, at room temperature (approx. 3-4 eggs)
- 500g cake flour
- 1 teaspoon baking powder
- 1.5 teaspoons salt
- 150g shelled and chopped pistachios
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
Cooking Instructions
Step 1
Begin by preparing the pistachios. Place the shelled pistachios in a food processor or blender and chop them to your desired consistency – avoid making them too fine; a little texture is nice. Set the chopped pistachios aside.
Step 2
For a tender cookie, it’s best to sift the cake flour and baking powder together beforehand. This ensures the dry ingredients are evenly distributed, leading to a more uniform texture in your cookies.
Step 3
In a mixing bowl, combine the softened butter, salt, fresh lemon zest, and orange zest. Using a hand mixer or a stand mixer on low speed, whip for about 30 seconds, just until the ingredients are combined. The zest will add a lovely citrus aroma to your cookies.
Step 4
Add the granulated sugar and room-temperature eggs to the bowl. Mix on medium speed for 3-4 minutes, creaming the butter and sugar mixture until light and fluffy. It’s a good idea to add the eggs in two or three additions, mixing well after each, to prevent the mixture from separating.
Step 5
Stir in the chopped pistachios. Add the sifted dry ingredients (cake flour and baking powder) to the wet ingredients. Using a spatula, gently fold everything together until just combined and a dough forms. Be careful not to overmix, as this can result in tough cookies.
Step 6
Divide the cookie dough into 2 or 3 portions. Lay out a sheet of parchment paper, place a portion of dough on it, and shape it into a long, even log or cylinder. Once shaped, wrap the dough tightly in the parchment paper, twisting the ends to secure it and maintain the log’s form.
Step 7
Chill the dough logs in the refrigerator for at least 2 hours. This firms up the dough, making it easier to slice and ensuring the cookies hold their shape during baking. Once chilled and firm, slice the logs into approximately 1cm thick rounds. If the dough is too hard to slice, let it sit at room temperature for a few minutes or slightly dampen your knife.
Step 8
Preheat your oven to 170°C (340°F). Line baking sheets with parchment paper or silicone mats. Arrange the sliced cookie dough rounds on the prepared baking sheets, leaving some space between them. Bake for about 15 minutes, or until the edges of the cookies are lightly golden. Baking time and temperature may vary depending on your oven.
Step 9
Once baked, remove the cookies from the oven and let them cool completely on a wire rack. Stored at room temperature, these cookies will stay fresh for 2-3 days in summer and up to a week in autumn or winter. For longer storage, seal the cooled cookies in an airtight container and freeze for up to 3 months. Enjoy them one by one straight from the freezer!
