A sweet pistachio bomb with a soft touch of roses
Those who follow the blog must have noticed that pistachios are my weakness (well, one of many 😉)
Every time it seems as if I have exhausted the genre – another recipe emerges in my mind – and recipes, ladies and gentlemen, are like Kleenex: you pull one, and immediately another one pops up 🙂
This time I fancied cookies bursting with pistachios – because there is no such thing as too many pistachios – right?
So I went for a pistachio roll baked and sliced into cookies.
I quickly made a dough with a boost of pistachio puree, chilled it in the fridge, rolled it out between two sheets of baking paper, spread plenty of pistachio puree on top, sprinkled crushed pistachio and rosebuds petals, and rolled it like sushi.
I baked it until nicely golden.
I cooled it for 2-3 minutes, cut it into slices, lay each piece on the baking sheet, and returned the cookies to the oven for another five minutes.
I sprinkled it with powdered sugar – done!
I received perfect cookies with coffee or tea, bold pistachio flavor, and a soft touch of roses.
My only regret was that I didn’t double the quantity – I had no chance to store these perfect rich pistachio cookies in an airtight box. The disappeared in a blink of an eye!
Enjoy, and let me know how it turned out 😋❣🌹
Crust
- ¼ cup water, or plant-based milk
- ½1 cup white spelt flour
- 3-4 Tablespoon powdered sugar by taste
- ¼ tsp baking powder
- 50 gram vegan butter
- 2 Tablespoon roasted pistachio butter
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
Crust
- 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.
- Preheat oven to 170 degrees Celsius – 340 Fahrenheit.
- Place the dough between two sheets of baking paper and roll it out into a sheet about 3 mm thick.
Filling
- 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.
- Sprinkle chopped pistachios and rose-bud petals.
- 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.
- Fasten the edges – to prevent the filling from escaping during baking.
- 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.
- 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
- Sprinkle powdered sugar through a fine mesh, and devour.
- If you have some cookies left by some miracle, keep them in an airtight container.
Leave a Reply