![\"2015-07-08](\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2015-07-08-20.24.52.jpg\")
<\/a><\/div>\n<\/p>\nIngredients<\/h3>\n
130 gr. soft coconut oil (not liquid!)
\n200 gr. (1 cup) granulated sugar
\n6 Tbsp. freshly-squeezed lemon juice
\n4 egg yolks
\n1 tsp. 100% pistachio paste
\n300 gr. (2 cups+2 Tbsp.) Tami GF flour (or plain flour)
\n\u00bd tsp. baking powder
\n\u00bd tsp. baking soda
\n\u00bc tsp. salt
\n1 cup whole unroasted peeled pistachios
\nSugar Coating:<\/b>
\n50 gr. (\u00bc cup) sugar
\nzest of 1 lemon (optional)<\/p>\nPreparation<\/h3>\n<\/p>\n
In your stand mixer, using the K beater, beat coconut oil and sugar into a paste.
\nAdd egg yolks, lemon juice and pistachio paste, and continue beating until cohesive.
\nMix flour, salt, baking soda and baking powder and add to coconut-oil mixture.
\nAdd pistachios and beat on low until incorporated.
\nDivide the pliant dough into 3 equal parts.
\nPlace each part on a sheet of baking paper, using the sheet to shape the dough into a log (5cm\/2″ diameter).<\/p>\n
<\/a><\/div>\n<\/p>\nTwist the edges of the baking sheet to seal the dough (like wrapped candy).<\/p>\n
<\/a><\/div>\n<\/p>\nPlace in the freezer for at least an hour.
\n***You can keep frozen for 2-3 months. Write the date and type of cookies on the baking paper, and place in plastic bag.***
\nPreheat your oven to 180C\/360F.
\nTake the logs out of the freezer and leave out for 5 minutes.
\nMix the coating sugar and lemon zest.
\nBrush each log with a tiny amount of water, and roll in the lemon-zest-sugar mixture.
\nUsing a sharp un-serrated knife, slice the log into 1cm\/\u2153” thick slices.
\nPlace cookies on an oven tray lined with baking paper.<\/p>\n