Pistachio Kipli
Pistachio Kipli
Try out this fast and easy cookie recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 18 minutes
  • Yield 36 to 48 servings
  • 1 cup all-purpose flour
  • 1 cup shelled pistachio nuts (unsalted)
  • ½ cup icing sugar, plus extra for coating
  • 1 teaspoon finely grated orange zest
  • ½ teaspoon salt
  • 1 teaspoon ground cardamom
  • ½ cup unsalted butter, at room temperature and cut into pieces
  1. Preheat the oven to 300 °F (150 °C) and line 2 baking trays with parchment paper.
  2. Place the flour, pistachios, icing sugar, orange zest, cardamom and salt in the bowl of a food processor and pulse until the pistachios are finely ground. Add the butter and continue to pulse until the dough begins to come together – it will still be crumbly while in the food processor. Turn the dough out onto a clean surface and bring the dough together with your hands.
  3. Scoop small spoonfuls of dough, shape each into a ball and then roll into a crescent shape. Place these onto to the prepared trays, leaving 1 ½-inches (5 cm) between them. Bake the cookies for about 18 minutes – they should only begin to brown on the bottom a little. Cool the cookies on the tray (they are fragile when they are warm.
  4. Once cooled roll the kipfli in a generous amount of icing sugar and store in an airtight container.
  5. The cookies will keep for up to a week in an airtight container.

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