Pistachio & coriander seed biscuits
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Pistachio & coriander seed biscuits

By Rosie Birkett

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
  • Easy

Nutrition per serving

  • kcal 62
  • fat 4g
  • saturates 2g
  • carbs 5g
  • sugars 3g
  • fibre 0g
  • protein 1g
  • salt 0.1g

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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