Pistachio and Almond Cookies

The combination of pistachios and almond in these cookies is one of our favorites. In fact we always bake an extra batch as they disappear far too quickly.


225 g butter, softened

140 g caster sugar

1 egg yolk, lightly beaten

2 tsp almond extract

225 g plain flour

55 g ground almonds

55 g pistachio nuts, finely chopped

Pistachio and Almond Cookies [2].jpg

Place the butter and sugar in a large bowl and beat together until light and fluffy. Beat in the egg yolk and almond extract. Sift the flour into the mixture, add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls wrap in clingfilm and chill in the fridge for 30 – 60 minutes.

Preheat the oven to 190C. Line 2 large baking sheets with baking paper. Unwrap the dough and roll out using plenty of flour. Sprinkle half the pistachio nuts over each piece of dough and roll lightly with the rolling pin. Cut out cookies and place on the baking sheets spaced well apart.

Bake in the preheated oven for 10 – 12 minutes. Leave to cool for 5 – 10 minutes, and then transfer the cookies to wire racks to cool completely. 

From the Spring 2013 issue of Heart Home magazine.

Recipe and photographs: Giedre Augustinaviciute