Buttery, delicious and without any added sugar, these cookies will be your favourite choice. They are made from a combination of healthy flours and packed with pieces of toasted pistachios.
This recipe is for those who love cookies, but not all of the sugar that comes with them. You will definitely love these crumbly shortbread cookies made from a combination of healthy flours and enriched with crunchy pieces of toasted pistachios. Not to mention the fact that these cookies are made in only one bowl and no need for mixers, rolling pins or cookie cutters.
Who doesn't love the unique sweet aroma of toasted pistachios, which enrich every dessert or cookie. Pistachios pairs great with buttery dough made from healthy combination of flours - chestnut, almond and whole grain spelt. Thanks to these flour texture is crumbly and light - ideal for shortbread cookies.
Thanks to the chestnut flour and its natural sweetness there is no need for any sugar or other sweetener in the cookies. The chestnut flour is a perfect ingredients to have in your cupboard if you are making sugar free baked goods. It is full of fibre, high protein, packed with vitamin C and naturally gluten-free.
If you are not sure where to get it, you can find it online here. However, if the cookies are not sweet enough for you, add 1 - 2 tablespoons of agave syrup to the dough.
If you haven't used chestnut flour for baking, you should definitely start as this flour is ideal for adding to baked goods and has many benefits. Made from dry ground chestnuts, this flour is gluten free and it's full of fibre, high protein and vitamin C. Additional plus, it's naturally sweet so if added to the dough, you can reduce the amount of sugar or any other sweetener in the recipe.
First toast pistachio in the oven for 10 - 12 minutes to accent their sweet flavour, then finely chop them using a sharp knife. Combine them with flours and salt in one bowl.
Cut the butter into small pieces and melt on a low heat until completely melted. Add Amaretto liqueur and grate lemon zest and stir. Pour this mixture into flours and stir first with spatula then with your hands until you get a compact dough. It might be a bit crumbly, but that is fine since you'll shape it into logs.
Divide the dough in half and using your hands, shape each piece into a log that is 4 cm in diameter. Wrap them into cling film and let it cool in the fridge for about 30 minutes.
Now it's time to slice and bake sugar free shortbread pistachio cookies. Take the logs and cut each into 7 - 8 mm thick slices. The dough may crumble and break but this is fine. If this happens, squeeze any broken bits back into the cookies.
Bake the cookies for about 6 - 7 minutes or until slightly brown on the edges. The cookies will be soft but will crisp up as they cool on a wire rack.
The sugar free shortbread pistachio cookies will last up to 5 days in an airtight container or in the fridge for up to 1 week, bringing to room temperature before serving. Cookies can also be frozen up to 2 months.
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