Pistachio cookies are so delicious, crispy on the outside with a soft gooey centre. These cookies are completely flourless, grain/gluten free, no nightshades and vegan friendly. They are made with pistachio flour, dried cranberries and chopped pistachio nuts.
If you are using whole pistachio nuts you will need to de-shell and mill them into a fine powdery consistency using a coffee/spice grinder before starting.
Add the pistachio flour, coconut flour, powdered sugar and pink salt in a food processor with an s blade/stand mixer with a paddle attachment.
Add the cubed butter on the mixing bowl and proceed to make a crumble.
Add the vanilla extract and pistachio essence (if adding).
Continue to mix until large clumps begin to form.
Add the chopped cranberries and chopped pistachio nuts.
Use your hands to remove the mixture and shape into a large dough ball, make sure the dough isn't sticky, if it is add more pistachio flour and re-shape the dough ball.
Saran wrap (cling film) the dough ball and put it in the refrigerate to chill for about a hour.
To make the cookies
Line a baking tray with parchment paper and preheat the oven to 160c/325f.
Lay a piece of parchment paper on an even surface and unwrap the dough ball and place it on the paper.
Place another piece of parchment paper on top of the dough so it's sandwiched between.
Roll the dough flat using a rolling pin to a thickness of about (¼ inch).
Use a cookie cutter to shape/cut the cookies (press down firmly to cut through the fruit pieces)
Place the cookies on the lined baking tray (you may need a pallet knife to lift the cookies) and repeat this step.
Any leftover scraps of cookie dough can be re-rolled and cut into cookies.
Bake the cookies until they are golden on the outside but slightly gooey in the middle (it took about 15-20 minutes in my oven).
While the cookies are baking if you are garnishing the cookies with white chocolate then place the pieces of chocolate in a heatproof over a saucepan of water to make bain marie.
Once the chocolate has melted use a large spoon to drizzle the chocolate over the cookies.
Notes
Make sure you are using pistachio flour NOT chopped pistachio nuts to make this recipe.
This makes about 12 cookies in total
If you cannot purchase pistachio flour then use pistachio nuts and simply mill them (must be fine) in a coffee/spice grinder.