Orange, Cardamom And Pistachio Wedding Cakes Recipe

1. 1

   Pulse pistachios and orange zest in food processor until pistachios are coarsely ground. Set aside.

2. 2

   In large bowl, beat butter on medium-high speed until light and fluffy, about 1 minute. Pause mixer and add 1/2 cup confectioners' sugar. Beat on low speed until fully incorporated, about 30 seconds. Scrape sides and bottom of bowl with rubber spatula; add vanilla. Mix on medium-high speed until incorporated, about 10 seconds.

3. 3

   Pause mixer. Add flour, 3/4 teaspoon cardamom, salt, and nut mixture; mix on medium-low speed until dough comes together, 60 to 90 seconds.

4. 4

   With rubber spatula, scrape sides and bottom of bowl, patting dough down to unify it. Cover bowl with plastic wrap and refrigerate 30 minutes.

5. 5

   Meanwhile, adjust oven rack to middle position and heat oven to 350u00b0F. Line 2 baking sheets with parchment paper.

6. 6

   Using a 1 tablespoon measure, scoop dough out onto prepared baking sheets, then quickly roll them between palms into balls and space them 1/2 inch apart. Lightly press cookies down to 1/2-inch thickness.

7. 7

   Bake cookies until golden brown on bottom (they will remain pale on top) 15 to 20 minutes.

8. 8

   Roll the cookies in the extra powdered sugar, cardamon, and cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.