Cardamom Pistachio Cookie

Cardamom Pistachio Cookie



Mix softened butter and pistachio butter together until pale and fluffy. Set aside. Place rosewater, milk, cardamom, sugar and egg in a bowl, and toss to combine. Add sieved mixture of flour and cornstarch to oil, beating well for 10 minutes. Pour slowly all of the ingredients over the flour mixture, and blend to combine. Shape into a ball and enclose in plastic wrap. Chill for 20 minutes. Put it in the preheated oven at 170 degrees C. Bake for 10-15 minutes or until pale golden and firm.


Pistachio Butter ۵۰ grams
Butter ۱۲۰ grams
Wheat Flour ۱۵۰ grams
Rice Flour ۲۰۰ grams
Cornstarch ۵۰ grams
Granulated Sugar ۱۲۰ grams
Rosewater ۳۰ grams
Milk ۵۰ grams
Cardamom Extract Some drops
Vanilla ۱/۴ teaspoon
Egg ۱
Edible pearls
Pistachio Cream

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