Crispy & Sweet Pistachio Pearl Sugar Cookies
Crispy & Sweet Pistachio Pearl Sugar Cookies
Charming Pistachio and Pearl Sugar Cookies with a Fun Texture
Enjoy these delightful pistachio and pearl sugar cookies, as fun to look at as they are to eat. Their rich, nutty flavor and sweet crunch will captivate your taste buds.
Main Ingredients- 2 Tbsp chopped pistachios
- 85g cake flour (or all-purpose flour)
- 25g almond flour
- 40g granulated sugar
- 0.5g salt
- 1 large egg yolk
- 60g cold unsalted butter
For Coating- A little egg white
- Pearl sugar, for coating
- A little egg white
- Pearl sugar, for coating
Cooking Instructions
Step 1
First, prepare your pistachios. Grind them finely using a blender or food processor. This will help them incorporate well into the cookie dough and add a rich, nutty flavor. For a slight textural contrast, you can leave some pistachios a little coarser.
Step 2
In a mixing bowl, cream the cold, softened butter until smooth. You can use a hand mixer or a whisk. Once the butter is creamy, add the granulated sugar and continue to whip until well combined and the sugar is mostly dissolved. This step is crucial for achieving a crispy cookie texture.
Step 3
Lightly beat the egg yolk in a small bowl. Add the beaten egg yolk to the creamed butter and sugar mixture. Mix quickly to prevent the mixture from separating. Continue mixing until all ingredients are smoothly incorporated.
Step 4
Sift the cake flour and almond flour together into a separate bowl. Sifting prevents lumps and results in a tender cookie. Add the sifted flour mixture and the ground pistachios to the main dough. Using a spatula, gently fold the ingredients together until just combined and no dry flour streaks remain. Be careful not to overmix, as this can make the cookies tough. Use a cutting motion with your spatula to minimize gluten development.
Step 5
Once the dough comes together, turn it out onto a lightly floured surface and shape it into a log. This cylindrical shape will make it easier to slice uniformly. Wrap the dough log tightly in parchment paper or plastic wrap to maintain its shape.
Step 6
Chill the wrapped dough log in the refrigerator for at least 1 hour, or until firm. This chilling step is essential for clean slicing and preventing the cookies from spreading too much during baking. Once firm, remove the dough from the refrigerator. Lightly brush the outside of the log with egg white, then generously roll it in pearl sugar, pressing gently to ensure the sugar adheres well. The egg white acts as glue for the pearl sugar.
Step 7
Slice the chilled dough log into uniform rounds, about 1cm (approximately 0.4 inches) thick. Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving some space between them. Bake in a preheated oven at 170°C (340°F) for 10-12 minutes, or until the edges are lightly golden. Baking times may vary depending on your oven. Allow the cookies to cool completely on a wire rack before enjoying.
