The traditional šape cookie from Bosnia has a soft, almost cake-like inside with crunchy nuts and a nice crispy outside. Far too nice to change! By using pistachios instead of walnuts, and orange zest instead of lemon, the cookie keeps those tasty characteristics. For some extra flavor I picked some rosemary from the brave little plants in my winter garden and mixed them into the dough. That made a world of difference! Rosemary works very well in sweet pastry and the fresh citrus flavor gives the fragrant, herby rosemary just that extra push. This is a really good cookie to start saying goodbye to winter.
Pistachio orange cookie
For about 30 cookies
220 grams (2 sticks) soft butter
200 grams (1 cup) sugar
300 grams (2½ cups) flour
1 tsp baking powder
pinch of salt
150 grams ((1¼ cups) finely chopped pistachios
1 teaspoon baking powder
grated rind of 1 unwaxed orange
needles of 1 sprig of rosemary + extra to garnish
2 teaspoons orange juice
200 grams (1½ cups) icing sugar
Preheat the oven to 185°C / 380°F. With a mixer beat the butter with the sugar for about 5 mins. until light and creamy.
Add the eggs and beat well.
Add the flour, the baking powder and the salt and mix well.
Mix in the pistachios, the chopped rosemary and half the orange zest.
Fill small molds to ⅔ with the mixture and bake in the middle of the oven for 12-15 mins. until light brown. Take the pistachio orange cookies out of the molds and leave to cool.
Mix the remaining orange zest with the orange juice and the icing sugar to make a thick glaze. Spread over the tops of the cooled cookies. Garnish with the remaining rosemary a
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