Based on my recipe from Freedom of the Cookie Press, which you
can buy here.
Ingredients
- 128 g. (about 1 cup) roasted pistachios
- 113 g. (1/2 cup) margarine
- 200 g. (1 cup) sugar
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- 1 tbsp. flaxseed meal
- (1 1/2 tbsp.) lime juice
- 28 g. (2 tbsp.) almond milk or other non-dairy milk
- 120 g. (about 7/8 cup) white rice flour
- 85 g. (scant 1 cup) oat flour
- 65 g. (about 1/2 cup) tapioca starch
- ½ tsp. xanthin gum
- 1 ½ tbsp. Moringa powder
- ½ tsp. salt
- chopped pistachios, for rolling and dipping
Icing
- 57 to 85 g. (1/2 to
- 3/4 cup) powdered sugar
Preparation
- In a food processor or high-speed blender, grind the pistachios into a rough paste. This may take a couple of minutes.
- Add the margarine to the food processor and continue to blend until a smooth, creamy mixture forms, like a slightly loose peanut butter.
- Add the sugar, extracts, flaxseed, lime juice, and milk. Pulse for 30-60 seconds, or until combined.
- Add the flours. xanthin gum, and salt and pulse in short intervals for about a minute, or until just barely combined into a soft dough. A few streaks of flour is fine, you can gently mix them in with a rubber spatula.
- Divide the dough into 2-4 sections, however many are easiest for you to work with. Atop sheets of plastic wrap, form the dough into logs, each one about 2 1/2” in diameter. Use the plastic wrap to help you round them.
- Wrap and chill the dough logs in the refrigerator for at least an hour.
- When ready to bake, preheat oven to 350 degrees.
- Cut 1/4” slices from the logs with a sharp knife. Space slices at least 1” apart on parchment-lined baking sheets.
- Bake for 10-12 minutes, or until firm at the edges and slightly beginning to brown.
- Cool fully on wire racks.
- Prepare the icing: Place the sugar in a small bowl. Add the lime zest, if using, and just enough juice (or extract and water) to make an icing that slowly drizzles off a spoon.
- Put the chopped pistachios into another bowl.
- Dip the top side of one cookie into the icing, lifting it to let extra icing drip off for a few seconds.
- Immediately dip the iced cookie into the pistachios. Then invert onto a cookie sheet or rack to set. Repeat with the remaining cookies.
- Let all cookies set before packaging (though you can serve them before that).
Note: as an alternative to rolling into logs and slicing the dough after it’s cold, you can scoop rounded tablespoons of dough, roll into balls. Then, place 2″ apart on a parchment baking sheet. Then, you’ll need to flatten the balls. Do this by either dipping the flat bottom of a drinking glass/measuring cup in sugar and flattening one at a time, or place another piece of parchment over the otp of the sheet of balls and place another cookie sheet on top. Press down evenly on and over the top baking sheet, applying even pressure both on the edges and in the middle of the sheet. When you life up the top sheet and pull away the top parchment, the cookies should be about 1/8″ thick. Chill the flattened cookies for at least 30 minutes before baking.
