Pistachio, cardamom and rosewater kourambiedes
Dimitra's Dishes · ♥ 399 likes · 6.4K views · 5 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb butter
- ½ cup powdered sugar
- 1 tbsp granulated sugar
- 2 cup all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 cup roasted ground pistachios
- 1 tsp ground cardamom
Open the cardamom pods, take out the seeds and grind them very fine in a mortar and pestle or coffee grinder.
- ½ tsp vanilla extract
- 1 tsp rose water
In the mixer, beat the soft unsalted butter with the powdered sugar, granulated sugar, vanilla extract and rose water until combined and fluffy; scrape down the bowl.
- 2 whole egg yolks
Whisk together the flour, cardamom, salt, baking powder and ground pistachios.
Add the flour mixture to the butter mixture in two or three batches on low speed until a dough forms.
Portion with a mini ice cream scoop; roll pieces into balls in the palm, or into rods bent into a C or moon shape, onto a parchment-lined baking tray. Press round ones down slightly with two fingers. Or roll out and cut with a cookie cutter.
Bake on the center rack at 350F for 20 to 25 minutes, until golden brown around the edges and bottom but still pale on top.