Pistachio & coriander seed biscuits
Makes 25-30 biscuits
Easy
Prep:
Cook:
plus 2 hrs chilling
Serve these crunchy pistachio biscuits with a creamy dessert like our strawberry labneh – they’re a perfect match. Or simply enjoy with a cup of tea
Skip to ingredients
- 75g golden caster sugar
- 110g unsalted buttersoftened
- 3 medium egg whites
- 60g self-raising flour
- 80g pistachios60g ground, 20g chopped
- ¾ tsp coriander seedstoasted, 1/2 tsp ground
Nutrition: per biscuit
- kcal62
- fat4g
- saturates2g
- carbs5g
- sugars3g
- fibre0g
- protein1g
- salt0.1g
Method
step 1
Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for 2 hrs.
step 2
Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Try pairing with our strawberry labneh, or you can keep in an airtight container for 2-3 days.
