Pistachio Cookies

Name: Pistachio Cookies
Cook time: 1 h 15 min
Total time: 3 h 15 min
Yield: 32
Ingredients: 50 g Pistachio kernels; 50 g Walnut kernels; 875 g Flour; Two pck. Pudding powder "Vanilla flavour" (for cooking); Two pck. Baking Powder; 150 g soft palm fat; 400 g Sugar; 5 Eggs (Gr. M); 1/2 vial Almond flavor; 1 TEASPOON Vanilla Extract; 7-10 Tbsp Food colouring; 3 TSP Butter; 200 g Icing sugar; 6 Tl Milk; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
195 mins

Ingredients

Servings: 32

50 g Pistachio kernels
50 g Walnut kernels
875 g Flour
Two pck. Pudding powder "Vanilla flavour" (for cooking)
Two pck. Baking Powder
150 g soft palm fat
400 g Sugar
5 Eggs (Gr. M)
1/2 vial Almond flavor
1 TEASPOON Vanilla Extract
7-10 Tbsp Food colouring
3 TSP Butter
200 g Icing sugar
6 Tl Milk
baking paper

Directions

1
Chop the nuts finely. Mix flour, pudding powder and baking powder. Mix palm fat and sugar with the whisk of the hand mixer. Carefully stir in the eggs one after the other. Add the flour mixture, nuts and flavours.
2
Dye green with green food colouring. Form approx. 32 walnut-sized balls from the dough. Spread half of the balls on 2 baking sheets lined with packing paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 15 minutes.
3
Remove from the oven and let it cool down. Melt butter and mix with icing sugar and milk to a glaze. Decorate about half of the biscuits with icing and let them dry for about 30 minutes.