Ingredients
- 150gr. pistachios (shelled)
- 25ml olive oil
- 125gr. cow’s butter Lurpak
- 50gr. powdered sugar
- 250gr. soft flour
- 50ml orange juice
- 20ml cognac
- Zest of 1 orange
For Garnishing
- Powdered sugar
- Rose water
Method
In a food processor, place 50g of pistachios and blend until they turn into a powder.
While continuing to blend, add the olive oil.
Next, in the bowl of a stand mixer with the paddle attachment, add the butter, powdered sugar, and the pistachio paste we made in the food processor.
Mix until the ingredients are well combined and the mixture resembles a cream.
Continue by adding all the remaining ingredients. Mix until the dough forms.
Once the dough is ready, shape the cookies to the desired size and press lightly in the middle.
Place them on a baking tray lined with parchment paper and bake in a preheated oven at 170-180°C (340-355°F) on convection for about 22 minutes.
Once you take them out of the oven, sprinkle with rose water and dust with powdered sugar.
When they are completely cooled, dust them with powdered sugar one last time.
