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How to make Orange and pistachio cookies

Yield = 32
Prep time: 0:20
Cook time: 3:20
Total time: 3:40

Ingredients

  • 1/3 cup whole blanched almonds
  • 1/3 cup pistachios
  • 1/2 cup pure icing sugar
  • 125g butter, room temperature
  • Zest and juice of 1 navel orange
  • 1 cup plain flour, sifted
  • 1/2 cup demerara sugar, for rolling
  • 1 egg

Method

  • Step 1 Place almonds, pistachios and icing sugar in a food processor. Process until mixture resembles coarse breadcrumbs.
  • Step 2 Using an electric mixer, beat butter and orange rind until pale and creamy. Add nut mixture and beat on low speed until combined. Add egg and 2 teaspoons reserved juice and beat until smooth. Fold through flour until combined. Place on a large piece of non-stick baking paper. Shape into a log 3cm in diameter using paper as a guide. Wrap in non-stick baking paper and refrigerate dough logs for 3 hrs until firm.
  • Step 3 Preheat oven to 180°C or 160°C fan. Line 2 baking trays with non-stick baking paper. Unwrap dough. Place Demerara sugar on a tray. Roll dough in sugar pressing lightly to coat. Cut into 1cm slices. Place on prepared trays and bake for 15-20 mins until lightly golden. Cool on a wire rack. Store cookies in an airtight container.