Pistachio Orange Blossom Cookies

  1. A couple of days before making the cookies mix the confectioners sugar with the vanilla bean. Store the sugar in a dry place, in a jar with a tight lid.
  2. In a mixer fitted with a paddle, beat the butter with the granulated sugar until creamy. Beat in the egg, egg yolk, lemon zest, lemon juice and orange blossom water. Add the flour and pistachios and mix until a uniform dough forms. Shape the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours or overnight.
  3. Preheat the oven to 325u0b0F convection bake (350u0b0F regular bake). Place the dough onto a work surface dusted with flour and roll it out to quarter inch thick round. Using a small round cookie cutter (mine is 1 1/4 inch) stamp out the cookies and arrange them on the baking sheets one inch apart. Bake the cookies for about 12 minutes. Remove the cookies from the oven before the edges start to turn golden. Let the cookies cool on the baking sheet for five minutes and then transfer to wire rack to cool completely.
  4. Once the cookies have cooled, take a cookie round at a time, spread the marmalade on it and top with another cookie round.
  5. Pour the vanilla sugar into a small bowl. Roll each cookie-sandwich in the vanilla sugar until it is generously coated. Keep the cookies in an airtight container for at least one day before serving (this is really important so please do not cut corners).

pistachios, butter, sugar, flour, egg, egg yolk, lemon juice, lemon zest, orange blossom water, orange marmalade, vanilla bean, confectioners sugar

Taken from food52.com/recipes/37614-pistachio-orange-blossom-cookies (may not work)

Another recipe

Switch theme