Hear “biscuits” and your mind wanders to fluffy bread rolls smothered in gravy. A sugared round treat is far from your first thought. Historically, though, shortbread cookies are known as biscuits. You can blame their strikingly similar makeup for this English language mix-up. But what’s in a name? Whether it’s a short, crunchy biscuit or a crumbly tea cookie, the Pistachio Shortbread Cookie is a refreshing remake to the classic recipe – no one will argue with that!
Ingredients
1 cup almond flour
2 Tbsp. coconut flour
2 Tbsp. crushed pistachios
¼ cup honey
1 Tbsp. ghee
1 tsp. natural pistachio extract
Pinch of salt
Directions
- Preheat oven to 350 degrees F and coat a baking sheet with non-stick cooking spray.
- In a large bowl, combine all ingredients (except chopped pistachios). Dough should be stiff. Add a tad more honey or ghee if mixture is too dry, or add more flour if mixture won’t hold together.
- Stir in chopped pistachios.
- Form dough into a log, cover in plastic wrap and refrigerate at least 1 hour.
- Cut log into 3/4 –inch rounds and place on baking sheet.
- Bake about 8 minutes, or until golden.
Cheers, ladies and gents!