Perfect with your favorite spiced black tea, these orange flower infused pistachio cookies are not only soft and chewy – they’re just downright buttery and delightful. If you’re a fan of cookies (who isn’t?) you’re going to love these nutty, easy to make treats.
- 2 1/4 cups Beetnik All Purpose Flour
- 1/2 tsp baking powder
- 2 3/4 sticks butter, chilled
- 1 cup sugar (caster or granulated)
- 1 lightly beaten egg
- 1 cup chopped pistachio nuts
- 1 tbsp orange flower water or rosewater
- 1 tsp cardamom
- 1 pinch sea salt
Preheat the oven to 350 degrees and line a baking sheet with foil or wax paper. Combine the flour and baking powder in a large mixing bowl and add the butter. With clean hands, rub the butter the flour mixture. Mix in the sugar, the lightly beaten egg and the orange flower water. Do not sit until the batter is smooth, leave it a bit rough. Roll out the dough and use your choice of cookie cutter to make shapes. Set them on the baking sheet and bake for 22-26 minutes.