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Pistachio Crinkle Cookies with a Hint of Almond - photo 1
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Pistachio Crinkle Cookies with a Hint of Almond

Cakes and Bakes Desserts Dishes for Special Occasions 100 min Medium 11 wyświetleń ~28.11 PLN - (0)
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Description

Discover the magic of pistachio 'crinkle' cookies that delight not only with their flavor but also with their appearance. Each cookie is a small work of art: an intensely green interior, wrapped in a snow-white, cracked shell of powdered sugar, resembling cracked earth. The taste is perfectly balanced – the deep, nutty note of real pistachios is enriched with a subtle almond aroma that adds elegance. The texture is simply addictive: gently crunchy on the outside, and wonderfully soft and chewy on the inside. These cookies are the perfect accompaniment to afternoon coffee, an elegant treat for special occasions like holidays or parties, and a wonderful idea for an edible gift that is sure to impress the recipients. Preparing them is pure pleasure, and the final result is spectacular.

Składniki (13)

Servings:
6
  • Mąka pszenna tortowa typ 450 200 g
  • Shelled, unsalted pistachios 100 g
  • Butter (min. 82% fat) 100 g
  • Cukier biały drobny 100 g
  • Egg (size L) 1 szt.
  • 100% pistachio paste 30 g
  • Baking powder 4 g
  • Powdered sugar (for dusting) 100 g
  • Fine white sugar (for coating) 50 g
  • 🌿 Przyprawy
  • Almond extract 0.5 łyżeczka
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Green food coloring 1 g
  • White chocolate 50 g
💰 Szacowany koszt dania: ~28.11 PLN (4.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the pistachio base

1

Pour the shelled, unsalted pistachios into the bowl of a food processor or a good blender. Pulse them in short bursts until you achieve a consistency of fine sand or flour. Take breaks to scrape the pistachios from the sides of the container. Be careful not to blend for too long, as the pistachios will start to release oil and turn into butter.

Ingredients: Shelled, unsalted pistachios
It's best to use a food processor with an 'S' blade. Pulsing (on-off) gives you more control and prevents the nuts from overheating. If you don't have a food processor, you can use a coffee grinder, but grind in batches.

Preparing the dough

2

In a medium-sized bowl, combine the dry ingredients. Add the all-purpose flour, previously ground pistachios, baking powder, and salt. Mix everything thoroughly with a whisk. This will ensure that the leavening agents are evenly distributed in the flour, allowing the cookies to rise evenly.

Ingredients: Mąka pszenna tortowa typ 450, Shelled, unsalted pistachios, Baking powder, Salt
Use a whisk instead of a spoon – it will aerate the mixture and help break up any lumps. You can also sift all the dry ingredients through a sieve for an even lighter texture.
3

In a large mixing bowl, place the butter (it should be at room temperature, meaning soft but not melted) and the granulated sugar. Beat everything on medium-high speed for about 3-4 minutes. The mixture should become light, fluffy, and creamy. This process is called aeration and is crucial for the texture of the cookies.

Ingredients: Butter (min. 82% fat), Cukier biały drobny
Use a mixer with a paddle attachment or a hand mixer. Remember to take the butter out of the fridge about an hour before you start working. Hard butter will not cream properly.
4

Reduce the mixer speed and add the egg, pistachio paste, and almond extract to the whipped mixture. Mix only until the ingredients combine into a uniform, smooth mass. If you want a more intense color, now is the time to add a few drops of green food coloring. Scrape the mixture from the sides of the bowl with a spatula to ensure everything is well combined.

Ingredients: Egg (size L), 100% pistachio paste, Almond extract, Green food coloring
Add the ingredients one at a time, giving each a moment to combine with the mixture. If the mixture looks curdled after adding the egg, don't worry – everything will return to normal after adding the flour.
5

Add the prepared dry ingredient mixture to the wet ingredients. Pour them all in at once. Mix on the lowest speed just until the ingredients are combined and there are no visible traces of flour. The dough will be quite soft and sticky – this is normal.

Do not mix the dough for too long! Overmixing after adding the flour develops gluten, which will make the cookies hard instead of soft and chewy. Stop the mixer as soon as the dough is uniform.

Cooling the cake

6

Cover the bowl with the dough with plastic wrap, making sure the wrap touches the surface of the dough (this will prevent a skin from forming). Place the bowl in the refrigerator for at least 60 minutes, preferably for 2 hours. The chilled dough will firm up, making it easy to shape and preventing it from spreading too much during baking.

This is an absolutely crucial step for achieving the 'crinkle' effect! Don't skip it. If you're in a hurry, you can put the dough in the freezer for 30 minutes, but chilling in the fridge gives better results.

Shaping and Baking

7

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Line two large baking sheets with parchment paper. Prepare two small, shallow bowls: put granulated sugar in one and sift powdered sugar into the other.

Ingredients: Fine white sugar (for coating), Powdered sugar (for dusting)
Using two baking sheets allows you to bake cookies in batches without having to wait for the first sheet to cool down. Always line the sheet with parchment paper to prevent the cookies from sticking.
8

Take the chilled dough out of the refrigerator. Using an ice cream scoop or a regular tablespoon, scoop out portions of dough and shape them into balls the size of a walnut (about 20-25g each) in your hands. Try to work quickly so that the dough doesn't warm up too much.

A small capacity ice cream scoop is perfect for this task, as it ensures even portions, and therefore – even cookies. If the dough starts to stick to your hands, you can lightly dust it with flour.
9

Roll each formed ball first in a bowl of granulated sugar, then transfer it to a bowl of powdered sugar. Coat it very generously in powdered sugar so that the ball is completely covered with a thick, white layer. Do not shake off the excess.

Ingredients: Fine white sugar (for coating), Powdered sugar (for dusting)
Double coating is the secret to perfect 'cracks'. Granulated sugar creates a barrier that prevents the powdered sugar from being absorbed by the moist dough. The thicker the layer of powdered sugar, the more spectacular the final effect.
10

Place the coated balls on the prepared trays, keeping about 5 cm of space between them, as the cookies will spread a bit while baking. Do not flatten the balls.

Maintaining proper spacing is very important. If you place the cookies too close together, they may stick during baking, losing their round shape.
11

Place the tray in the preheated oven and bake for about 10-12 minutes. The cookies are ready when they have risen, their surface has cracked, and the edges feel slightly firm to the touch. The center should remain soft. Do not bake them too long, or they will lose their wonderful, chewy texture.

Every oven bakes differently, so keep an eye on the cookies towards the end of baking. They will look underbaked in the middle when taken out, but they will harden as they cool. This is the guarantee of a soft center.
12

Remove the baking sheet from the oven and let the cookies sit on it for about 5 minutes. During this time, they will firm up slightly. After that, using a wide, flat spatula, gently transfer them to a wire rack to cool completely.

Hot cookies are very delicate and may crumble when you try to move them. Waiting a few minutes on the hot baking sheet is crucial. Cooling on a rack ensures air circulation, preventing the bottoms of the cookies from becoming soggy.

Decoration (optional)

13

If you want to additionally decorate the cookies, chop the white chocolate and place it in a small, heatproof bowl. Melt the chocolate in a water bath or in the microwave (in short, 15-second intervals, stirring in between). Using a teaspoon or piping bag, drizzle the cooled cookies with thin streams of melted chocolate.

Ingredients: White chocolate
When melting chocolate in a water bath, be careful not to let a single drop of water get into the bowl, as it will cause the chocolate to seize. If you are using a microwave, do it carefully to avoid burning it.

Fun Fact

💡

The 'crinkle' effect on cookies is created by a physical phenomenon. A thick layer of powdered sugar on the surface dries very quickly in the oven, forming a hard crust. At the same time, the inside of the cookie rises and expands, causing the sugar crust to 'break,' creating the characteristic pattern.

Best for

Święta Bożego Narodzenia Wielkanoc Elegancki podwieczorek Jadalny prezent

Tips

🍽️ Serving

Cookies look best arranged on a white ceramic plate or platter. Serve them with a cup of espresso, cappuccino, or a glass of cold milk. They also make a wonderful addition to a cheese board as a sweet touch.

🥡 Storage

Store the cookies in an airtight metal or glass container at room temperature for up to 5 days. Avoid plastic containers, as the cookies may become soft in them. There is no need to store them in the refrigerator.

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