Pistachio & Rose Cookie
About
Prep Time:
20 minutes (plus 1 hour chilling)
cook time:
15 minutes
serves:
20 - 24 Cookies
This recipe sits within The Classic Long Lunch menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
115 grams pistachios (finely ground in a food processor or similar)
300g all purpose flour
250g butter
125g icing sugar
1 tbsp rose water
1 tbsp rose petals
1 egg yolk
Preparation:
Place butter and icing sugar in the bowl of a stand mixer and beat until thick and pale. Add rose water and egg yolk, and beat until combined
Add the pistachios and sifted flour, beat to combine
Remove from the mix bowl into cling wrap, form a log shape, wrap in the cling wrap and roll to round edges. Put in the fridge for at least an hour
Preheat the oven to 160°C
Line two baking trays with baking paper. Slice into one centimetre thick round discs and arrange evenly on the baking trays
Bake for 15 minutes or until pale golden and firm
