Extra Fluffy Pistachio Cookies

Hello there!

This week we are going back to our sweet affairs: we are baking cookies! If you’re not familiar with my obsession with pistachio, well, now you know. For these pistachio cookies I used, whole pistachios, pistachio powder (finely crushed pistachios) and pistachio paste. I mean, how much more pistachi-ey can it get?

It took me a couple of weeks of trial and error to find the perfect balance between the different ingredients and the texture I was looking for: I like cookies to spread out a tiny bit, but I also like them fluffy and a bit chewy on the inside… if that makes sense.

Here below my second attempt; he first one was a major fail, I didn’t even take pictures (sigh)

They were fine, but I wanted them to be fluffier.

Back to the recipe, I also used hazelnut powder, because I had a whole bag of hazelnut in my kitchen and I had to use it somehow xD If you don’t like the flavor of hazelnuts (how could you not?!), you’re allergic, or you simply don’t want to use it, you can add more pistachio.

Even though I specifically stated “chocolate chips” in the ingredient list, I didn’t use any in this recipe, I opted for chocolate chunks made by crushing dark and milk chocolate in a food processor: the result is the same.

Instead of using regular whole pistachio as a topping, I decided to coat them in my hibiscus syrup (the one I used for the Almond Financiers with Hibiscus and White Chocolate Sauce) and letting the syrup caramelize.

If you, like me, love Pistachio, check these recipes out:

• Lemon Loaf Cake with Pistachio and Basil
• Lemon, Blueberry, Pistachio, White Chocolate Cheesecake
• Vegan Banana and Oats Snack Cake (Gluten Free)

Well, without further ado, here is the recipe.

Bon appetit!