I love spice. Especially during the holiday season. It somehow gives you more warmth then. A little extra coziness. Whether it is mulling wine, making gingerbread spice cookies, fruit cake, apple pie with a generous sprinkle of cinnamon or these Ginger Pistachio Cookies. The “spice” from this is mostly the ginger but you can always add a touch of nutmeg to this if you want a real “spice”.
I modified this recipe from a book – “ A commonsense Guide to Baking” and added some almond meal along with all purpose flour instead of all flour and used fresh ground ginger instead of powdered ginger to add some extra punch.
Ginger Pistachio Cookies
Ingredients
- 4 oz unsalted butter
- 2/3 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 eggs
- 1 cup all purpose flour
- 1 cup almond meal flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tsp fresh grated ginger
- 3/4 cup pistachios, chopped
- A few almonds to decorate, optional
Instructions
- Preheat the oven to 325F. Line a baking sheet with parchment paper.
- In a stand mixer, cream the butter and sugar along with vanilla and almond extracts.
- Add the eggs, one at a time and beat till well incorporated.
- Sift all the dry ingredients ( flours, baking powder, salt) together.
- Combine the dry ingredients to the wet ingredients and gently fold it in.
- Mix in the ginger and pistachios as well. Do not over mix. Mix just to combine them all together.
- Flour your hands and roll out key lime sized balls on to the parchment paper leaving a little room for expansion. Flatten the balls a little with your fingers or a fork.
- Press an almond into it, this is optional.
- Bake for 25 mins or so, or until the bottom side of the cookies are golden. Rotate the sheet halfway through.
- Cool on a wire rack and store in air tight containers.
Ingredients
- 4 oz unsalted butter
- 2/3 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 eggs
- 1 cup all purpose flour
- 1 cup almond meal flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tsp fresh grated ginger
- 3/4 cup pistachios chopped
- A few almonds to decorate optional
Instructions
- Preheat the oven to 325F. Line a baking sheet with parchment paper.
- In a stand mixer, cream the butter and sugar along with vanilla and almond extracts.
- Add the eggs, one at a time and beat till well incorporated.
- Sift all the dry ingredients ( flours, baking powder, salt) together.
- Combine the dry ingredients to the wet ingredients and gently fold it in.
- Mix in the ginger and pistachios as well. Do not over mix. Mix just to combine them all together.
- Flour your hands and roll out key lime sized balls on to the parchment paper leaving a little room for expansion. Flatten the balls a little with your fingers or a fork.
- Press an almond into it, this is optional.
- Bake for 25 mins or so, or until the bottom side of the cookies are golden. Rotate the sheet halfway through.
- Cool on a wire rack and store in air tight containers.
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