• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Easy, Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 275g superfine flour, sifted
  • 70g chopped pistachios
  • 1/2 tsp salt
  • 180g butter
  • 160g icing sugar
  • 1 tsp vanilla essence
  • 1 egg, lightly beaten for glaze
  • 75g pistachio nuts, coarsely chopped for deccoration


  1. Line cookie trays with greased grease-proof paper.
  2. Cream butter, icing sugar, essence and salt until creamy and light. Add sifted flour and pistachios to mix until a soft dough is formed.
  3. Pinch off a small portion and roll into small lime-sized balls. Dip in beaten egg and coat with chopped pistachios. Use a fork dipped in flour and press lightly on each cookie. Arrange the cookies on prepared trays and bake in a preheated oven at 180°C for about 18 minutes or until golden. Cool on wire racks then store in airtight containers.

You may also like

Leave a Reply

Your email address will not be published.