This post comes courtesy of Jennifer Farley, blogger, recipe developer and food photographer at Savory Simple.
I was inspired to make these cookies after visiting my favorite dessert spot in Baltimore, Pitango Gelato. I always get their pistachio flavor, and when I saw they were offering cardamom gelato, I got one scoop of each.
The flavors paired wonderfully together — and these cookies are equally fabulous. The cookie is soft and chewy, and the addition of pistachio paste keeps them moist for days after baking. The pistachio and cardamom flavors shine.
Cookie of the Day
Leading up to Christmas, we’ll be featuring one standout cookie recipe every day on The Blender. See them all here — let the holiday cookie exchanges begin!
Pistachio Cardamom Cookies
8 ounces butter, at room temperature
8 ounces sugar
8 ounces brown sugar
1/3 cup Pistachio Nut Paste
9 ounces pistachio flour
9 ounces all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 Tbs. ground cardamom
2 eggs plus 1 egg yolk
In a stand mixer with the paddle attachment, cream the butter and sugars on high speed until light and fluffy.
Whisk/sift the dry ingredients together.
Turn the mixer to low and add the eggs and yolk, one at a time, scraping down the sides periodically. Add the pistachio paste and a splash of vanilla. Slowly add the dry ingredients until combined.
Use a small scoop to portion out the cookies. Chill for 15 minutes (don’t skip this step!)
Bake at 350 for 13 minutes.
About the author: Jennifer Farley is the owner, recipe developer and food photographer of Savory Simple. She graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD where she trained in classic French technique. Jennifer currently works as a recreational cooking instructor and social media marketer. She resides in the Washington DC metropolitan area and can often be found exploring the local culinary scene in search of new inspiration.