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Crunchy Blueberry Lemon Pistachio Cookies

Marilyn Ayalon

Blueberries, lemons, and pistachios hit the flavor trifecta in these knockout cookies

Wednesday, July 05, 2017

 Mishpacha-Recipe

Styling by Noa Kanarek, Photography by Sarit Gofen

Blueberries, Lemons, and Pistachios hit the flavor trifecta in these knockout cookies

INGREDIENTS

Yields 35-40 cookies

  • ½ cup + 2½ Tbsps (150 g) butter or butter-flavored margarine, very soft, but not melted
  • ¾ cup (100 g) confectioners’ sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1½ cups (200 g) flour
  • 1¼ cups (100 g) almond flour
  • 1½ cups (150 g) dried blueberries
  • 1 cup (100 g) finely chopped pistachios
PREPARATION
 

Put the butter or margarine and confectioners’ sugar into a medium-sized bowl and beat until white and creamy. Add the egg yolks, vanilla, lemon zest, and lemon juice. Beat well until well combined. Add flours and mix just until it becomes a dough. Add the dried blueberries and knead until evenly dispersed.

Divide dough into two parts. Shape each part into an 8-inch (20 cm) log. Spread out the chopped pistachios on your work surface and roll each log in pistachios until well coated. Wrap each log in aluminum foil and freeze at least two hours, or until very hard.

Heat oven to 350°F (180°C). Line a baking sheet with parchment paper. Slice logs into ¼ inch (½ cm) slices. Arrange in baking sheet, leaving space between the cookies. Bake for 12 minutes, or until golden.

Store in an airtight container.

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