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Pistachio Biscuits stacked on white plate
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5 from 1 vote

Pistachio Biscuits

These melt in your mouth soft pistachio biscuits are simply delicious. Quick and easy to make, eggless and super tasty!
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Biscuit, Cookie
Cuisine: Western
Keyword: pistachio biscuit
Servings: 30
Calories: 118kcal
Author: Adrianne

Equipment

  • 1 Glass jug to hold the whole nuts
  • 1 Kitchen scissors to roughly chop the pistachio nuts
  • 1 Electric beaters to cream and combine the mixture
  • 1 Large mixing bowl to combine the biscuit dough, or use bowl of stand mixer
  • 1 Mini Cookie Scoop to portion the biscuit dough
  • 2 Baking Trays
  • 2 Silicon Baking Mats or baking paper/parchment paper
  • 1 Wire Rack to cool the cooked biscuits
  • 1 Silicon flat utensil to slide under biscuits and transfer from silicon mat to cooling rack

Ingredients

  • 250 grams/2 sticks butter chopped into small pieces, Note 1
  • 1 teaspoon vanilla extract Note 2
  • 2 cups plain flour sifted
  • 1 cup icing sugar sifted, Note 3
  • ½ cup pistachio nuts roughly chopped, Note 4

Instructions

  • Preheat oven: to 180°C / 350-375°F / Gas Mark 4-5.
  • Prepare trays: line 2 baking trays with silicon baking mats.
  • Cream butter: add butter to a large mixing bowl. Use electric beaters to beat till soft and creamy. Add vanilla extract and beat till combined.
  • Add sugar: add sifted icing sugar and continue to use beaters to mix in, then add sifted flour and beat till combined.
  • Biscuit dough: use a spatula or your hands, to knead the mixture till soft and firm.
  • Portion: use a mini cookie scoop to portion the biscuit mixture across the baking trays, with 12 to 15 biscuits per tray. Use 2 finger tips to push the cookies down slightly so they flatten and then add a ½ tablespoon (ish) of the chopped pistachios to the top of each cookie. Press these gently and they will stick as they cook.
  • Bake: place the baking trays into the oven for 12 to 15 mins.
  • Remove and cool: allow to cool slightly, then use an oven mit and flat utenstil to transfer cookies onto wire rack to cool. Store in an air tight container.

Notes

  • Note 1 - Butter: chopping the butter into smaller pieces means that it will be easier to work with. The alternative is the beaters being stuck into 1 large block of butter. Everywhere from Walmart to Safeway, Tesco, Aldi, Coles and Woolies will sell this. In Australia a standard block is 250 grams, in the USA and Canada you will be able to use 2 x sticks of butter (which is 226.6grams, this small different won't matter, so if you are a USA or Canadian reader be confident that 2 x standard sticks of butter will be fine to use, ie not 2 sticks plus a little bit more). 
  • Note 2 - Vanilla extract: you can use the cheaper vanilla extract without a second thought. 
  • Note 3 Icing sugar: this is soft powdered sugar, also known as confectioner's sugar. It is not granulated like white or caster sugar. 
  • Note 4 - Pistachio nuts: there is no hard and fast rule for how many chopped pistachio nuts need to go on top of each biscuit. They can be pressed down gently which means that they will stick to the biscuits as they cook. They will spread out also so it is fine to put them close together when decorating before baking. 

Nutrition

Calories: 118kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 54mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.5mg