Orange and pistachio cookies
These orange and pistachio cookies combine the tangy zest of orange with the nutty flavors of almonds and pistachios. The soft cookies are perfect for any occasion and are easy to make with simple steps.
Cook time 200 min
Prep time 20 min
Ingredients:
1/3 cup almonds1/3 cup pistachio nuts
1/2 cup powdered sugar
1/2 cup butter
1 cup orange juice
1 cup all-purpose white wheat flour
1 egg
Orange and pistachio cookies are a delightful treat that blend the tangy flavor of orange with the rich, nutty taste of pistachios and almonds. These cookies are perfect for any occasion, whether you're hosting a gathering or simply craving a sweet snack. Follow this recipe to create soft and flavorful cookies that are sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Finely chop the almonds and pistachio nuts. You can use a food processor for a finer chop or chop by hand for slightly bigger pieces if you prefer more texture.
- In a large bowl, combine the softened butter and powdered sugar.
- Using a hand mixer or stand mixer, cream them together until the mixture is smooth and fluffy, usually about 3-4 minutes.
- Crack the egg into the bowl and beat it into the butter-sugar mixture until well combined.
- Gradually add the orange juice to the mixture and mix until everything is well combined. The mixture may look a bit split at this stage, but it will come together when the dry ingredients are added.
- Slowly add the flour to the wet mixture, mixing on low speed just until combined. Avoid over-mixing to keep the cookies tender.
- Using a spatula, gently fold in the chopped almonds and pistachio nuts until evenly distributed throughout the dough.
- Using a tablespoon or a small cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
- Keep an eye on them, as baking times can vary depending on your oven.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Serve the cookies with a glass of milk, tea, or coffee. Store any leftovers in an airtight container at room temperature for up to a week.
Congratulations on baking these scrumptious orange and pistachio cookies! The combination of zesty orange and crunchy pistachios creates a unique and delicious flavor profile. Enjoy them with a cup of tea or coffee, and don't forget to share with friends and family. Happy baking!
Orange and pistachio cookies FAQ:
Use a standard baking sheet, typically around 18 x 13 inches. If you have multiple trays, you can bake in batches depending on your oven size.
The cookies are done when the edges are lightly golden brown. Keep an eye on them while baking, as times can vary based on your specific oven.
Yes, you can substitute pistachios with other nuts like walnuts or pecans. Just ensure they are finely chopped to maintain the texture and flavor.
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
If the dough appears too wet, you can gradually add a bit more flour, a tablespoon at a time, until you reach the desired consistency.
Tips:
- Toast the almonds and pistachio nuts lightly before mixing them into the dough to enhance their flavor.
- Make sure the butter is at room temperature for easier mixing with the sugar.
- Use freshly squeezed orange juice for the best flavor.
- Refrigerate the dough for at least 30 minutes before baking to make it easier to handle and to help the cookies maintain their shape.
- Keep an eye on the cookies while they bake, as oven temperatures can vary. Bake until the edges are golden brown.
Nutrition per serving
32 ServingsCalories 70kcal
Protein 1.33g
Carbohydrates 7g
Fiber 0.45g
Sugar 3.16g
Fat 4.40g
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