Pistachio Pitstops
Extract from Honeybuns Gluten-Free Baking • By Emma Goss-Custard • Published by Pavilion
About
These little mouthfuls remind me of lazy days on holiday in Greece.
They’re so simple to make and lovely to share with friends over a glass of lemonade or cup of coffee in the garden. They are dairy-free as well as gluten-free.
makes: 20 mini cookies
health: gluten-free, dairy-free
cook: 5–6 minutes
store: 5 days in airtight container (without raspberry topping). Freeze well
-
sqzl favorited Pistachio Pitstops
03 Oct 06:57
-
Kitty favorited Pistachio Pitstops
18 Dec 15:33
-
Risa.Hanae (JapZilla) favorited Pistachio Pitstops
17 Dec 22:15
-
Step 1
Preheat the oven to 180°C/350°F/Gas 4. Cut a piece of baking parchment to line the bottom of a large baking sheet.
-
Step 2
Once the toasted pistachios are cold, put them in a food processor with the sugar, salt and 3 tsp of honey and blitz to fine crumbs. The mixture should clump together, so you may need to add another 1 tsp of honey – it depends on the oil content of the pistachios. (It should not be left standing for too long, otherwise the honey will be absorbed by the nuts and the dough will become too crumbly
to handle.) -
Step 3
Divide the dough into about 20 equal portions. Roll into balls and place on the baking sheet. The biscuits will spread as they bake, so make sure you leave plenty of space between them. Using the palms of your hands, squash each ball into a disc about 5 mm/¼ in thick. Bake for 5–6 minutes, until golden.
-
Step 4
For the topping, crush the freeze-dried raspberries with a fork. While the cookies are still warm, sprinkle the crumbs on top of each cookie, pressing
them on gently. Best eaten while still warm.For extra ‘ooh-la-la’
Once cooled, half-dip in melted dairy-free dark chocolate.
