I originally made these cookies based on a Karin Goren recipe (“Sweet Secrets 2”, p. 158). They were very nice, but I am the type of person that likes flavor-punches. I don’t do “nice” in food – I love spices and strong flavors. So I changed things up a bit, played with ratios, replaced some ingredients and added a few others. I think the result is spectacular (if I may say so myself).
130 gr. soft coconut oil (not liquid!)
200 gr. (1 cup) granulated sugar
6 Tbsp. freshly-squeezed lemon juice
4 egg yolks
1 tsp. 100% pistachio paste
300 gr. (2 cups+2 Tbsp.) Tami GF flour (or plain flour)
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup whole unroasted peeled pistachios
50 gr. (¼ cup) sugar
zest of 1 lemon (optional)
In your stand mixer, using the K beater, beat coconut oil and sugar into a paste.
Add egg yolks, lemon juice and pistachio paste, and continue beating until cohesive.
Mix flour, salt, baking soda and baking powder and add to coconut-oil mixture.
Add pistachios and beat on low until incorporated.
Divide the pliant dough into 3 equal parts.
Place each part on a sheet of baking paper, using the sheet to shape the dough into a log (5cm/2″ diameter).
Twist the edges of the baking sheet to seal the dough (like wrapped candy).
Place in the freezer for at least an hour.
***You can keep frozen for 2-3 months. Write the date and type of cookies on the baking paper, and place in plastic bag.***
Preheat your oven to 180C/360F.
Take the logs out of the freezer and leave out for 5 minutes.
Mix the coating sugar and lemon zest.
Brush each log with a tiny amount of water, and roll in the lemon-zest-sugar mixture.
Using a sharp un-serrated knife, slice the log into 1cm/⅓” thick slices.
Place cookies on an oven tray lined with baking paper.
Bake for approx. 15-20 minutes until they turn a light golden-brown on the sides.
*** The cookies remain light-colored and soft, and set during the cooling process***
Let cool completely before removing from tray.