Pistachio Cookies with Juicy Blackcurrant Jam

Pistachio Cookies with Juicy Blackcurrant Jam

Ingredients

350g shelled pistachios

200g plain flour

130g unsalted butter (softened)

50g granulated sugar

1 tsp vanilla extract

1 large free range egg white

Icing sugar, for dusting

150g Juicy Blackcurrant Whole Fruit Jam

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Method

1.Preheat the oven to 200°C/180°C fan/gas 6. Line two large baking sheets with parchment paper.

 

2.Combine 230g of the shelled pistachios and flour in a food processor, and pulse repeatedly until finely ground. Set aside. Mix together the vanilla extract, softened butter and granulated sugar with a hand whisk, until light and fluffy for 3 - 4 minutes. Reduce the speed to low and slowly add the flour mixture until the dough comes together and the dry ingredients are fully incorporated.

 

3.In a separate bowl, whisk the egg white until lightly frothy. Place the remaining shelled pistachios in the food processor bowl and pulse until coarsely chopped. Place the pistachios onto a plate.

 

4.Using your fingertips, roll the cookie dough into 4cm diameter balls (about 1 tbsp). Dip each ball lightly into the egg white, and then roll the balls lightly in the crushed pistachios until coated evenly.

 

5.Place the balls 5cm inches apart on the baking sheets (roughly 6 cookies per sheet). Poke a hole into the centre of each cookie with the end of a wooden spoon, pushing down until just before you reach the baking sheet.

 

6.Bake the cookies, rotating the sheets halfway through the baking time, until the bottoms of the cookies are lightly golden. Allow the cookies to cool on a cooling rack. Using a sieve, dust the cookies with icing  sugar.

 

7.In a small saucepan, heat the Juicy Blackcurrant Whole Fruit Jam until it reaches a boil. Remove the jam from the heat and spoon ½ - 1 tsp of Juicy Blackcurrant Whole Fruit Jam into the centre of each cookie. Allow the jam to cool and set completely.

 

Makes 12 cookies

 

Prep time: 15 minutes                              Cooking time: 20 minutes

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