Lately there has been a continuous gushing forth of opinions here so today I’m going all sweet, maybe not as much as I should but I hope you appreciate the attempt to behave.
Cookies. I don’t particularly like cookies, I’m more for buns and such, but Italians eat sweet things for breakfast and Marco eats cookies. Unfortunately I started to bake my own cookies for him and the children (but they don’t like half of the cookies I make) and now I can’t stop. That’s one of the big problems with ‘genuine’ food, first you start to like the real taste of it and then you begin to wonder about what they really put into the food you buy. So I bake and I bake. This was the last batch and as I rather liked these cookies I wanted to share them with you! (See how sweet I can be if I want to?)



125 g / 4 3/8 oz salted butter
150 g / 5 1/4 oz sugar
100 g / 3 1/2 oz pistachio nuts
70 g/ 2 1/2 oz mixed candied fruit, chopped
350g / 12 3/8 oz flour, you could need less or more, it depend on how humid the flour is
1 egg

– Run the pistachio nuts in a blender until it’s like flour.
– Stir butter and sugar, add the pistachio nut flour and the chopped candied fruit and mix it well.
– Add the egg, stir and when the mix is smooth you sift the flour into it. Work it into a dough.
– Now you can either roll it out and punch out cookies with cookie cutters or you can do as I did, make a lot of small balls that you flatten out and put on a cookie sheet.
– Bake in a pre-heated oven (175°C/347°F) for 8-10 minutes.


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