Pistachio cookies

Pistachio cookies

Fıstıklı kurabİye

By
From
Turkish Fire
Makes
40
Photographer
Alicia Taylor

In Turkey, many bakers use vanilla sugar, which you can buy in little sachets in any supermarket, but I love to make my own. Whenever I scrape the seeds out of vanilla beans, I just put the empty vanilla pod into a jar of sugar, which gives the sugar a lovely vanilla flavour.

Ingredients

Quantity Ingredient
450g self-raising flour
185g icing sugar
60g unsalted butter, softened, plus extra for greasing
125ml olive oil
100g finely ground pistachio nuts
1 vanilla bean, split lengthways, seeds scraped
2 free-range eggs

For the topping

Quantity Ingredient
1 pistachio nut per cookie
sifted icing sugar, for dusting (optional)

Method

  1. Preheat the oven to 170°C. Grease a large baking tray with softened butter.
  2. Put the flour in a large bowl and make a large well in the centre. Add all the remaining cookie ingredients to the middle of the well and mix them with your fingers, without bringing the flour into the middle.
  3. Now gently start to bring the flour into the mixture, until a dough forms. Knead the dough for about 10 minutes, until it feels like your earlobe.
  4. Break off pieces and form into round balls, about 2 cm in diameter. Poke a pistachio on top of each cookie and place on the baking tray.
  5. Bake for 25 minutes, or until golden. Allow to cool, then dust with icing sugar if desired.
  6. The cookies will keep in an airtight container in the pantry for 2–3 days.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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