Name: Orange and pistachio cookies
Prep time: 20 min
Cook time: 200 min
Total time: 220 min
Yield: 1
Ingredients: 82.50 ml whole blanched almonds; 82.50 ml pistachios; 75.00 gm pure icing sugar; 125g butter, room temperature; Zest and juice of 1 navel orange; 250.00 ml plain flour, sifted; 107.50 gm demerara sugar, for rolling; 1 egg

Orange and pistachio cookies

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Prep Time:
20 minutes

Cook Time:
200 minutes

Total Time:
220 minutes

Citrus-infused pistachio-almond cookies.

Ingredients:

82.50 ml whole blanched almonds
82.50 ml pistachios
75.00 gm pure icing sugar
125g butter, room temperature
Zest and juice of 1 navel orange
250.00 ml plain flour, sifted
107.50 gm demerara sugar, for rolling

Instructions:

Combine almonds, pistachios, and icing sugar in a food processor and pulse until mixture resembles coarse breadcrumbs.
With an electric mixer, whip butter and orange rind until light and fluffy. Mix in nut mixture on low speed until blended. Incorporate egg and 2 teaspoons of reserved juice until mixture is smooth. Gently fold in flour until well combined. Place the mixture onto a large sheet of non-stick baking paper and shape it into a 3cm diameter log. Use the paper as a guide. Wrap the log in non-stick baking paper and chill in the refrigerator for 3 hours until firm.
Preheat the oven to 180°C (160°C fan) and line 2 baking trays with non-stick baking paper. Unwrap the dough and roll it in Demerara sugar to coat lightly. Slice the dough into 1cm pieces, place them on the trays, and bake for 15-20 minutes until golden. Cool the cookies on a wire rack before storing in an airtight container.

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