Cookies,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Soy Free,  Sweets,  Vegetarian

Coconut-Lemon-Pistachio Cookies

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I originally made these cookies based on a Karin Goren recipe (“Sweet Secrets 2”, p. 158).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).

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Ingredients

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
Sugar Coating:
50 gr. (¼ cup) sugar
zest of 1 lemon (optional)

Preparation

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).

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Twist the edges of the baking sheet to seal the dough (like wrapped candy).

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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.

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Bake for approx. 15-20 minutes until they turn a light golden-brown on the sides.

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*** The cookies remain light-colored and soft, and set during the cooling process***
Let cool completely before removing from tray.