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–+ servings

Rich Pistachio Cookies

A sweet pistachio bomb with a soft touch of roses: roll out a dough enriched with pistachio butter, spread more pistachio on top, sprinkle toasted pistachios and rose petals, and roll; Bake for half an hour, cut into slices, and return to the oven for another five minutes. Cool, sprinkle powdered sugar, and devour. If by some miracle there is something left - keep it in an air-tight container😋
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Servings: 10
Ingredients Method Notes

Ingredients
 
 

Crust
Filling
  • 100 gram roasted pistachio butter
  • 3-4 Tablespoon powdered sugar by taste
  • ¼ cup pistachio, roasted and crushed see notes for air fryer instructions
  • 2-3 Tablespoon dried pink rosebuds petals optional
For Serving
  • Powdered sugar for dusting

Method
 

Crust
  1. Put all the dough ingredients in a food processor with a plastic blade and process until it forms a dough. Shape the dough into a rectangle, wrap it in cling film and chill in the refrigerator for half an hour.
  2. Preheat oven to 170 degrees Celsius - 340 Fahrenheit.
  3. Place the dough between two sheets of baking paper and roll it out into a sheet about 3 mm thick.
Filling
  1. Mix pistachio puree and sugar, remove the top paper, and spread on the dough - leaving a clean edge about half a cm (0.2 inch) thick.
  2. Sprinkle chopped pistachios and rose-bud petals.
  3. Roll and tighten the dough, using the baking paper underneath like a sushi mat. To ensure the roll doesn't resemble a snake that swallowed an elephant - gently press it lengthwise to spread the filling evenly.
  4. Fasten the edges - to prevent the filling from escaping during baking.
  5. Cut shallow marks at intervals of about 2 cm (0.8 - inch) using a sharp knife. Transfer to the baking pan along with the paper underneath. Bake for about half an hour until the roulade is golden.
  6. Remove from the oven, cool for 2-3 minutes, cut into slices according to the cuts we made earlier, lay each piece on the baking sheet, and return to the oven for another five minutes. Remove and let cool to room temperature.
For Serving
  1. Sprinkle powdered sugar through a fine mesh, and devour.
  2. If you have some cookies left by some miracle, keep them in an airtight container.

Notes

If you have leftover pistachio stuffing, add it to pancakes, waffles, and blenches, or spread it on a piece of bread.
Shelled pistachios toasted in an air fryer:
Half a cup of shelled pistachios
One teaspoon of salt
Half a cup of hot water
preparation
Heat the Ninja to 150 degrees C,  300 F selecting the Air Fryer program.
Put half a cup of hot water and salt in a small bowl - and mix well.
Add peeled pistachios and mix well so all the pistachios are coated.
Drain the pistachios and sprinkle them in the Ninja's frying basket.
Turn it on for five minutes - after three minutes, check the situation - if it's still not ready, continue for another two minutes.
Another one - take out and let cool - keep in an air-tight container.

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