Almond & Pistachio Cookies

Fred – or Not A Skilful Sailor, as you may like – is the occasional baker, the one that gets really excited about stuff like these Almond and Pistachio biscuits, then jumps to the conclusion of “I can’t make it”.

Try to explain to her that probably, reading the recipe at least a few times before starting a bake is essential. She will get grumpy, tells you she read it plenty of times before, then try again, succeed, and finally admits she didn’t the first time round. Bless her.

The second time around, though, these Almond & Pistachio Biscuits from Kinfolk Table were pretty amazing: soft, buttery, and oh so nice, they will make the perfect treat for an alternative afternoon tea.

INGREDIENTS

• 112g unsalted butter
• 100g caster sugar
• 210g plain flour, sifted, and extra for dusting
• 60g raw pistachios, finely ground
• 60g raw almonds, finely ground
• 1 tsp vanilla extract
• zest of 1 lemon
• icing sugar, to dust

Start by preheating the oven to 180°C.

Beat the butter and sugar in your standing mixer, until light and fluffy, then add the flour, nuts, vanilla and lemon zest and beat on low speed until everything is combined.

Move the dough on a floured surface and work it until it comes all together.

Divide the dough into 24 pieces and roll them with your hands into a ball, flouring your hands as needed. Place on a prepared baking sheet, leaving a 2.5cm space between each ball.

Bake for 15 minutes, then transfer onto a cooling rack to cool down completely.

Serve them dusted with icing sugar.

Notes – We left the skin on both almonds and pistachios, but feel free to remove that if you want.

The dish is from Ikea, very old collection and no longer available.

For a different take on a pistachio recipe, try this one instead.