Last week I promised you a update on the Fennel Pistachio Cookie recipe that I included for National Pistachio Day. Unfortunately, I was not feeling well last week & did not have the opportunity to bake them. But I did today! So here are my observations.
First, make sure you shell the pistachios before you start on the recipe or get already shelled & chopped pistachios. I also had some question about how many pistachios to use. The recipe calls for three quarters of a cup of pistachios, chopped. Does that mean unshelled pistachios, shelled pistachios before they're chopped, or actual chopped pistachios? Some research I did said that 2 cups of unshelled pistachios yields a half a cup of pistachio meat. So I compromised and used about a half a cup of shelled pistachios. After I chopped them (well, actually I put them in a ziplock bag & crushed them), I probably had about a third of a cup of chopped pistachios. I think you can modify the amount of pistachios according to your taste.
Second, the recipe calls for 2 tablespoons of almond extract. For me, this was way too much. I would cut it back to 1 tablespoon.
Third, as you can see from the picture, these cookies are very thin and delicate. I tried putting the dough in the refrigerator for my third tray of cookies. It doesn't seem to matter whether you put them in the refrigerator or not. They still spread. However, it is easier to handle the dough when it's cold.
And finally, I baked them for 12 minutes.
They are very tasty and would make a perfect cookie with tea.
Enjoy!
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