- VE
- LC
Chewy Pistachio Cardamom Cookies
These cardamom and pistachio cookies are a wintery take on Italian cantuccini. Instead of almonds and almond extract, the crispy cookies are flavored with cardamom, cinnamon, orange zest, cranberries, and whole pistachios. An elegant and versatile cookie recipe that's quick and easy to make, and you don't need any cookie cutters.
Ingredients
Instructions
- Step 1
Mix flour, sugar, baking powder, spices, and orange zest in a bowl. Add the egg and butter and knead with a hand mixer or your hands until a slightly sticky dough forms. Finally, add the pistachios and cranberries and briefly knead them in.
- Step 2
Add the pistachios and cranberries and knead briefly, shape the dough into a disc, wrap in cling film and chill for 30 to 60 minutes.
- Step 3
Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Shape the dough into two equal-sized rolls and flatten them slightly so they are about 2 centimeters (¾ inch) thick. Place the rolls side by side on a baking sheet lined with parchment paper, leaving enough space between them.
- Step 4
Bake the cookies in the oven at 200°C (top and bottom heat) for 15 minutes or until they have a light golden color.
- Step 5
Remove the baking sheet from the oven and cut the risen dough rolls into slices about 1 to 2 centimeters thick. Place these slices on the baking sheet with the cut side facing up. Return the cookies to the oven for another 8 to 10 minutes, or until they are a nice golden brown.
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@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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