adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan Pistachio Shortbread Cookies
Vegan Pistachio Shortbread Cookies
0 Likes
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
555 minutes
Vegan and gluten-free pistachio cookies with rose water icing. Irresistibly delicious!
Ingredients:
  • 0.25 cup water
  • 0.5 teaspoon agar-agar powder
  • 0.5 cup vegan butter, at room temperature
  • 0.5 cup solid coconut oil
  • 0.75 cup powdered sugar
  • 1.5 cups brown rice flour
  • 0.5 cup finely ground pistachios
  • 1.5 teaspoons vanilla extract
  • 3 tablespoons aquafaba (chickpea water)
  • 1.5 cups powdered sugar
  • 1 tablespoon rose water
  • 1 cup finely chopped pistachios
Instructions:
  • In a saucepan, combine water and agar-agar powder and bring to a gentle boil over medium heat. Let it simmer until it thickens, usually about 5 minutes. Take it off the heat and chill in the refrigerator until firm, which typically takes 20 to 30 minutes.
  • Beat vegan butter and coconut oil with an electric mixer on medium speed for 2 minutes. Add powdered sugar gradually, sifting in one tablespoon at a time. Mix after each addition. Follow by sifting in flour and ground pistachios and stir to combine. Incorporate vanilla, salt, and prepared agar-agar, ensuring even distribution. The dough will be wet but will firm up in the refrigerator. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  • Take the dough out of the refrigerator and divide it in half. Cover one half with plastic wrap and place it back in the refrigerator. Roll the remaining half on a prepared surface with plastic wrap until it's 1/4-inch thick, kneading it in your hands if necessary to warm it up.
  • Use your favorite cookie cutter to shape the cookies. Rinse the cookie cutters with hot water between cuts for easy removal of dough. Place cookies on the baking sheet.
  • Bake in the oven until the edges are golden brown, for 10 to 20 minutes, depending on the size. Let cool on the baking sheet briefly, then transfer to a wire rack to cool for about 10 minutes.
  • Using an electric mixer, whip aquafaba until foamy. Gradually add powdered sugar, one tablespoon at a time, until mixture is fully incorporated and thickened. Gently fold in rose water.
  • Submerge the cooled cookies in the luscious icing, then return them to the baking sheet. Generously sprinkle with chopped pistachios for added texture and flavor.

Similar Recipes