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

Pistachio & coriander seed biscuits

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs chilling
  • Easy
  • 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: per biscuit
NutrientUnit
kcal62
fat4g
saturates2g
carbs5g
sugars3g
fibre0g
protein1g
salt0.1g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.1 rating
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