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Pistachio & coriander seed biscuits New-recipe-icon

Serve these crunchy pistachio biscuits with a creamy dessert like our strawberry labneh – they’re a perfect match. Or simply enjoy with a cup of tea

  • Prep: 15 mins
    Cook: 15 mins
    plus 2 hrs chilling
  • Makes 25-30 biscuits
  • Easy
  • Makes 25-30 biscuits
  • Easy
  • Calories 62
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 3
  • Protein 1
  • Fat 4
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 62
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 3
  • Protein 1
  • Fat 4
  • Fibre 0
  • Salt 0.1

Ingredients

  • 75g golden caster sugar
  • 110g unsalted butter, softened
  • 3 medium egg whites
  • 60g self-raising flour
  • 80g pistachios, 60g ground, 20g chopped
  • ¾ tsp coriander seeds, toasted, ½ tsp ground

Method

  1. Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for 2 hrs.

  2. Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Try pairing with our strawberry labneh, or you can keep in an airtight container for 2-3 days.

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