Pistachio Orange Blossom Cookies Recipe

Name: Pistachio Orange Blossom Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces pistachios, ground into fine meal; 6 ounces butter; 4 ounces granulated sugar; 12 ounces all purpose flour; 1 large egg; 1 egg yolk; 2 tablespoons lemon juice; 1 teaspoon finely-grated lemon zest; 2-3 tablespoons orange blossom water (I used Cortes); 12 ounces firm orange marmalade (I use Smucker's Sweet Orange Marmelade); 1 vanilla bean, cut into 1/2-inch pieces; 6 ounces About confectioners sugar, for dusting

Servings: persons

5 ounces pistachios, ground into fine meal
6 ounces butter
4 ounces granulated sugar
12 ounces all purpose flour
1 large egg
1 egg yolk
2 tablespoons lemon juice
1 teaspoon finely-grated lemon zest
2-3 tablespoons orange blossom water (I used Cortes)
12 ounces firm orange marmalade (I use Smucker's Sweet Orange Marmelade)
1 vanilla bean, cut into 1/2-inch pieces
6 ounces About confectioners sugar, for dusting

1
A couple of days before making the cookies mix the confectioners sugar with the vanilla bean. Store the sugar in a dry place, in a jar with a tight lid.
2
In a mixer fitted with a paddle, beat the butter with the granulated sugar until creamy. Beat in the egg, egg yolk, lemon zest, lemon juice and orange blossom water. Add the flour and pistachios and mix until a uniform dough forms. Shape the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours or overnight.
3
Preheat the oven to 325u00b0F convection bake (350u00b0F regular bake). Place the dough onto a work surface dusted with flour and roll it out to quarter inch thick round. Using a small round cookie cutter (mine is 1 1/4 inch) stamp out the cookies and arrange them on the baking sheets one inch apart. Bake the cookies for about 12 minutes. Remove the cookies from the oven before the edges start to turn golden. Let the cookies cool on the baking sheet for five minutes and then transfer to wire rack to cool completely.
4
Once the cookies have cooled, take a cookie round at a time, spread the marmalade on it and top with another cookie round.
5
Pour the vanilla sugar into a small bowl. Roll each cookie-sandwich in the vanilla sugar until it is generously coated. Keep the cookies in an airtight container for at least one day before serving (this is really important so please do not cut corners).

1098

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 ounces pistachios, ground into fine meal, 6 ounces butter, 4 ounces granulated sugar, 12 ounces all purpose flour, and more.

Yes, Pistachio Orange Blossom Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Orange Blossom Cookies

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