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Pistachio & coriander seed biscuits

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

Pistachio & coriander seed biscuits

Name: Pistachio & coriander seed biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 25-30 biscuits
Ingredients: 75g golden caster sugar; 110g unsalted butter softened; 3 medium egg whites; 60g self-raising flour; 80g pistachios 60g ground, 20g chopped; ¾ tsp coriander seeds toasted, 1/2 tsp ground

Rosie Birkett

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Makes 25-30 biscuits

Easy

Prep: 15 mins

Cook: 15 mins

plus 2 hrs chilling

A star rating of 5 out of 5.1 ratingRate

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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

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Strawberry labneh

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Ingredients

Nutrition

Units:

MetricUS

75g golden caster sugar
110g unsalted butter

softened
3 medium egg whites
60g self-raising flour
80g pistachios

60g ground, 20g chopped
¾ tsp coriander seeds

toasted, 1/2 tsp ground

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Nutrition: per biscuit

kcal62
fat4g
saturates2g
carbs5g
sugars3g
fibre0g
protein1g
salt0.1g

Method

step 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.
step 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.

Recipe from Good Food magazine, July 2017

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