Pistachio cookies made with graham flour and leftover sourdough

Who doesn't love pistachios and cookies? This recipe was inspired by a delicious pistachio ice cream I had. I thought it would be a great combination of the creamy softness and the fluffy crunch of the cookies. Such a perfect pistachio duo.

And so this playful, crunchy recipe with a slightly salty, nutty undertone and a fermented touch was born. Pistachio cookies are made with graham flour, pistachio butter and leftover sourdough. So the perfect way to combine taste, simplicity, a healthy lifestyle and a bit of zero waste.

Pistachio cookies recipe

How long will you play with the butter: 15 minutes + 30 minutes chilling
Time to put your cookies in the oven: 10–12 minutes
How many will you be arguing about: about 21 cookies

Ingredients:

150 g graham flour
60 g softened butter
50 g pistachio butter
80 g discard (does not have to be active)
40 g Muscovado cane sugar
1 egg
1/2 teaspoon baking soda
a pinch of salt
chopped pistachios, salt flakes or white chocolate chips for decoration

Procedure:

In one bowl, mix together the graham flour, baking soda, and salt. In another bowl, cream together the softened butter, pistachio butter, and sugar until smooth. Add the eggs and discard, mixing until smooth. Finally, combine with the dry ingredients to form a soft, slightly sticky dough.

Let it rest in the refrigerator for 30 minutes. Shape into balls weighing about 20 g, place on a baking sheet lined with baking paper and flatten slightly with a spoon. Garnish with pistachios and salt flakes.

Place the baking sheet in a preheated oven at 175°C and bake for about 10 to 12 minutes. The edges should be slightly golden, the center softer.

Let cool on the baking sheet, then transfer to a wire rack.

May your home smell good and baking be easy.

Check out more cookie recipes:

Butter-poppy seed cookies

The softest chocolate chip cookies

Mari Pece