Mostly pistachio instead of almond and rum instead of brandy, orange zest instead of orange flower water. Not exactly like the traditional Greek Christmas cookie but very tasty all the same. And this recipe makes a big batch too!
Ingredients:
3/4 - 1 cup crushed pistachio (225 g bag unshelled, salted and roasted pistachios)
1/3 cup ground almonds
1 2/3 cup butter
1 cup icing sugar
4 cups flour
1 tsp baking powder
1 tsp vanilla
2 tbsps rum
1 tsp finely grated orange zest
2 tbsps orange juice
1-2 cups icing sugar for dusting
If you have unroasted pistachios roast them in a single layer at 350 F for 6-7 minutes then cool. I just shelled mine and was ready to go. In a (waxed cereal) bag crush the nuts with a rolling pin leaving some bits, don't turn it into powder!
Mix butter and 1 cup icing sugar together. Mix the flour and baking powder together then add to butter mix in 3-4 additions, mixing well between each addition. Combine the vanilla, rum, orange zest and orange juice and add to the mixing bowl. Mix well. The dough should start to ball up on the beater.
Add the nuts in 2-3 additions.
Roll out on a floured board to about 1/3-1/2" thickness. Look at all those pistachios in the dough!
I used a 3" tree but use whatever cutter suits you.
Now, working quickly and while the cookies are still warm, take each cookie and turn them over into the remaining icing sugar and turn them back into the icing sugar to get both sides coated.
After coating both sides with sugar dust the tops again with more icing sugar (there's never enough!) and place on a rack to completely cool.
This batch made a whopping 65 - 3" trees!!
Plus 3 tasters!
These cookies may be stored in a tin with waxed paper between layers for weeks.
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