Sicilian Almond, Pistachio & Cardamom Biscuits….

I know you will look at this and go”UGLY”

yummmm

yummmm

But I beg, beg, beg of you…..Don’t judge a cookie by its cover!!

This is in the same vein on the brutti ma buoni 

Not so attractive visually but the taste and the mix of ingredients will BLOW your taste buds away!!

These are so scrummy and you just want to eat and eat and eat them with your tea or coffee…

Bugger the tea actually, its got to be strong tar black coffee!!

Ok, maybe black tea….

Bite it!!

Bite it!!

Not too sweet and the rose-water….and the hint of cardamom….

Heavenly….

I dare you not to eat more than one!

Double dare you!

Stacked!

Stacked!

What will you need? 

I have to say I will be VERY disappointed if you are not tempted to eat the mix raw as well…

100 gr ground pistachio nuts, unsalted

300 g Almond paste

1 teaspoon ground cardamom

1 pinch of salt

2 egg whites

1 heap teaspoon honey

2 tablespoons rose-water

Icing sugar for coating.

All you need....well sort of...

All you need….well sort of…

a bit of this...

a bit of this…

a bit of that...

a bit of that…

Pulsing....

Pulsing….

Put almond paste and pistachio nuts in a food processor with salt and ground cardamom, and pulse until reduced to a fine powder.

In a bowl, lightly whisk the egg whites with a fork for about 1 minute, until they start to form little bubbles.

Add the rose water and honey, whisk until combined.

Add the dry ingredients and mix until combined into a soft, sticky dough.

Cover the bowl with gladwrap and let the dough rest for 3 hours in a cool, dry place.

Feeling Nutty?

Feeling Nutty?

Beat the egg whites...

Beat the egg whites…

Rosewater

Rosewater

Let the flavour develop...

Let the flavour develop…

Preheat the oven to 150° C .

Dust your work surface with lots of  icing sugar, and fill a small bowl with icing sugar.

Divide the dough into 2-3 pieces.

Place the dough over the working surface dusted with icing sugar and roll it into a cylinder about 3 cm in diameter.

Cut small pieces of dough from the cylinder, about 3 cm long.

Flatten each piece slightly, then put it in the bowl filled with icing sugar and coat it completely.

Rolling, Rolling, Rolling....

Rolling, Rolling, Rolling….

Slice it...dust it...

Slice it…dust it…

Ready to bake...

Ready to bake…

Cooling....

Cooling….

Place each piece of dough onto a baking tray lined with baking paper, then bake for about 20-22 minutes.

The cookies need to remain soft, otherwise they’ll be too hard on the outside.

Take out of the oven, let rest for about 5 minutes on the tray, then place on a rack to cool completely.

Store in a tin box or airtight container, with a piece of parchment paper or wax paper between each layer, for  a week.

afternoon tea???

afternoon tea???

I just had a thought!!

These would be gorgeous too if you used Orange Blossom water instead of Rose water!!

What do you think?

Recipe adapted from:

http://www.cristinacolli.com/almond-pistachio-and-cardamom-cookies/

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One thought on “Sicilian Almond, Pistachio & Cardamom Biscuits….

  1. Pingback: How could you not love this?? | Greedybread

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