Pistachio & coriander seed biscuits on a plate with strawberry labneh in a dessert dish

Pistachio & coriander seed biscuits

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(1 ratings)

Prep: 15 mins Cook: 15 mins plus 2 hrs chilling


Makes 25-30 biscuits

Serve these crunchy pistachio biscuits with a creamy dessert like our strawberry labneh – they’re a perfect match. Or simply enjoy with a cup of tea

Nutrition and extra info

Nutrition: per biscuit

  • kcal62
  • fat4g
  • saturates2g
  • carbs5g
  • sugars3g
  • fibre0g
  • protein1g
  • salt0.1g


  • 75g golden caster sugar
  • 110g unsalted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 medium egg whites
  • 60g self-raising flour
  • 80g pistachios, 60g ground, 20g chopped
  • ¾ tsp coriander seeds, toasted, ½ tsp ground


  1. Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for 2 hrs.

  2. Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Try pairing with our strawberry labneh, or you can keep in an airtight container for 2-3 days.

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Comments, questions and tips

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5th Jul, 2018
These are delish! I made the dough a day in advance and piped it. Only decorated with the coriander seeds. Grounding the pistachios didn't come out very well and it was kinda gunky mix (not like grounding almonds), but still mixed in reasonably well.
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