Cookies | Christmas Recipes | Pistachio Recipes
Pistachio christmas tree cookies
You will love these simple pistachio cookies ideal for Christmas cookie tray. You will love also our pecan Christmas star cookies, packed with toasted pecans and drizzled with white chocolate. These are made from shortbread dough which gives tender, crumbly cookies that melts in the mouth.
pistachio is these cookies
Nuts are always an excellent addition to the cookie dough, making it super delicious and nutty. In this recipe we use pistachios, lightly toasted in the oven to achieve these amazing sweet flavour specific for pistachios.
Raw pistachios can be found at grocery stores or health food stores. If you can find them you can order easily quality pistachios online. If you love pistachio desserts why not to try our recipes for these amazing muffins or these crunchy chocolate truffles, both enriched with toasted pistachios.
how to make pistachio christmas tree cookies
Making these cookies is easy and quick once you have ready all the ingredients. For the cookies we will need:
- PISTACHIOS: Toast them in the oven or on the stove until fragrant and lightly brown then process in a food processor until finely chopped. They add some crunch to the cookies and sweet and nutty flavour.
- MIX OF PLAIN and SPELT FLOURS: We used this mix to add some extra taste to the cookies. The spelt flour makes cookies richer and more healthy.
- COARSE BROWN SUGAR: Sugar gives texture and flavour to the cookies.
- COLD BUTTER: We rubbed the butter into dry ingredients to get coarse crumbs. This way you will get small pockets of butter in the dough which makes them crunchy and delicious.
- EGG YOLK: One egg yolk helps to bind the dough and give some texture to the cookies.
- WHITE CHOCOLATE: Broke into smaller pieces and melt in a double boiler. Be careful when melting, as this chocolate burn easily. White chocolate smooth out the filling.
- LEMON JUICE and LEMON ZEST: Both adds zesty refreshing flavour to the truffles.
First toast the pistachios and then ground them in a nut grinder or blitz in a food processor. Combine flour, sugar and salt in one bowl. Add cold butter cutted into smaller pieces and rub using your fingers until you get a coarse crumbs. Now, add egg yolk and grated lemon zest and form a dough. Leave it to cool in the fridge for 30 minutes.
shaping/baking the cookies
Rolling the dough is the fun part of the making these cookies. You can do this on a dusted work surface or pastry mat or even on a baking paper. Use quality rolling pin and roll thinly - to 4 - 5mm. For cutting our cookies we used Christmas star cookie cutter. Cut as much as possible cookies from the dough then knead the scraps again and cut cookies.
decorating these christmas tree cookies
These cookies are not only delicious but also attractive. Once they are baked and fully cooled let's decorate them. First melt white chocolate over the double boiler then drizzle it over the cookies. In the end sprinkle the cookies with remaining toasted chopped pistachios. Leave to set then serve these amazing Christmas cookies.
storing pistachio christmas tree cookies
These cookies stores well in a cookie-jar like this. Also you can keep them in a metal box for 1 month. These cookies also freeze well but don't decorate them - just cookies.
Pistachio Christmas tree cookies
FOR THE COOKIES
- 105g (3/4 cup) shelled pistachios
- 120g (1 cup) plain flour
- 120g (1 cup) spelt flour
- 80g (1/2 cup) coarse brown sugar or granulated sugar
- 1/4 teaspoon salt
- 170g (12 tbsp) butter, cold and cubed
- 1 egg yolk
- 1 tablespoon of grated lemon juice
FOR THE TOPPING
- 100g white chocolate
- 30g pistachios, toasted and finely ground
- Spread pistachios evenly on a baking tray and toast in the oven on 175°C (347°F) for about 4 - 5 minutes. Once toasted, remove from the tray and cool. Divide into two, one half chop coarsely while the other half chop finely and set aside.
- Preheat the oven to 175°C (347°F) and line two baking trays with baking paper. If baking with one tray, leave it to cool completely before placing another batch of cookies.
- In a large bowl, combine flour, sugar and salt.
- Add cubed butter and rub into the dry ingredients until the mixture resemble fine crumbs. Add egg yolk and gently knead mixture until it comes together. For the disc from the dough, wrap into a cling film and cool in the fridge for 1 hour.
- Dust the work surface and roll out the dough until 5mm thick. Using a Christmas tree cookie cutter cut out the cookies and arrange them on prepared baking tray.
- Bake for 10 - 12 minutes or until the edges are set. Remove the tray from the oven and leave cookies to cool on the tray for 5 minutes. Using a thin metal cookie spatula to transfer the cookies on a wire rack to cool completely.