Pistachio biscuits

Ingredients

• 170 gplain flour
• 30 gpotato starch
• 100 g (shelled weight)Bronte pistachios
• 150 g, at room temperaturebutter
• 100 ggranulated sugar
• 1whole egg
• 1egg yolk
• as neededmilk
• 1 sachetvanillin
• a few dropspistachio flavouring
• 2 teaspoonsbaking powder
• 1 pinchsalt
• as neededgranulated sugar

Instructions

1. 1

   Peel the pistachios

   Boil the pistachios for 1 minute, then drain and dry them by rubbing them in a clean tea towel to remove their skins.

2. 2

   Grind and sift

   Finely grind the pistachios with the granulated sugar in a food processor. Sift the flour with the potato starch, vanillin and baking powder.

3. 3

   Combine the ingredients

   Put the mixture in a bowl and add the whole egg, egg yolk, butter cut into small pieces, pistachio flavouring and salt.

4. 4

   Mix the dough

   Knead briefly until the dough is smooth and even. If it feels too firm, add a few tablespoons of milk.

5. 5

   Chill and preheat

   Wrap the dough in cling film and chill it in the fridge for 1 hour. Meanwhile, line a baking tray with baking paper (you will need more than one) and preheat the oven to 170°C.

6. 6

   Shape the dough

   After chilling, place the dough on a work surface and roll it into logs about 2.5–3 cm in diameter.

7. 7

   Form the biscuits

   Bend the logs into S shapes and arrange them on the tray, leaving a little space between each biscuit.

8. 8

   Cut an alternative

   Alternatively, roll the dough on a floured work surface to a thickness of 5 mm and cut out biscuits with cutters of your choice.

9. 9

   Brush and bake

   Brush the biscuits with a little milk and sprinkle them with a thin layer of granulated sugar. Bake for 12–15 minutes, depending on their size, checking as they cook.

10. 10

    Cool and store

    As each batch is ready, take the biscuits out of the oven and transfer them to a wire rack. Leave them to cool, then store them in a biscuit tin.

What are pistachio biscuits?

These are Italian-style butter biscuits flavoured with ground pistachios, shaped either into S forms or cut with biscuit cutters. Their straightforward dough and familiar pantry ingredients make them suitable for breakfast, a snack or a simple homemade treat.

Bronte pistachios are specified in the original recipe, giving the biscuits their defining nut flavour. Grinding them with the sugar helps distribute that flavour through the dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 358 calories, 6g protein, 35g carbs, 22g fat.

Most of the carbohydrates come from the flour, potato starch and sugar, while butter supplies most of the fat and the pistachios and eggs contribute protein. Pair a biscuit with plain yoghurt or fruit for a more balanced snack.

The pistachio preparation

Peeling the pistachios: a brief dip in boiling water loosens their skins, which can then be rubbed away with a tea towel. Dry the nuts before grinding so they do not make the mixture damp.

Grinding with sugar: process the nuts finely alongside the sugar, as directed. Stop once they are finely chopped rather than continuing until they become a paste.

Building the dough

Dry ingredients: sifting the flour, potato starch, vanillin and baking powder helps combine them evenly before they meet the wet ingredients. The starch contributes to the tender texture of the biscuits.

Butter and eggs: room-temperature butter is easier to work into the mixture, while the whole egg and yolk bind the dough. Mix quickly, stopping when it becomes cohesive and even.

Chilling and shaping

Chilling: give the wrapped dough the full 1 hour in the fridge before shaping. If it still feels very firm, let it soften briefly at room temperature so it is easier to handle.

Two shapes: roll the dough into logs about 2.5–3 cm across and bend them into S shapes, or roll it to 5 mm and use cutters. Keep the biscuits similar in size so they bake at a similar pace.

How to judge doneness

Bake the biscuits at 170°C for 12–15 minutes, adjusting the time to suit their size. Check them towards the shorter end of the range, as smaller cut-outs may be ready sooner.

They should be set and lightly coloured when removed. Transfer them carefully to a wire rack and allow them to cool; they will firm further as they cool.

Serving and keeping

Serve the biscuits with coffee, tea or a glass of milk, or include them on a breakfast table alongside fruit and yoghurt. Their buttery, sweet flavour also makes them an easy addition to an afternoon snack.

Once fully cool, keep them in a biscuit tin so they stay crisp. Make sure they are not sealed away while warm, as trapped steam can soften them.

Recipe notes & tips

• Rub the boiled pistachios gently in a tea towel to loosen their skins without crushing the nuts.
• Measure the biscuits to a similar size so they finish baking together.
• Use a light hand when kneading; stop as soon as the dough is smooth and even.
• Add the milk a little at a time if the dough is too firm to bring together.
• Leave a small gap between biscuits on the tray, and bake in batches if needed.
• Let the biscuits cool completely before closing them in a tin.

Variations

• Use cutters: roll the dough to 5 mm and cut shapes instead of forming S-shaped biscuits.
• Change the finish: sprinkle on a light coating of granulated sugar before baking, as in the recipe.
• Adjust the flavouring: use just a few drops of pistachio flavouring so it complements the nuts.
• Make smaller biscuits: shape smaller pieces and begin checking them earlier in the 12–15 minute baking window.

Common mistakes to avoid

• Skipping the chill: the dough is harder to shape when warm; refrigerate it for the full 1 hour.
• Leaving the pistachios wet: excess water can affect the dough; dry them thoroughly after peeling.
• Overworking the dough: extended kneading can make the biscuits less tender; mix only until even.
• Making uneven shapes: biscuits of different sizes bake at different rates; keep them similar in size.
• Overbaking: biscuits can become too dark or dry; check them during the 12–15 minute baking time.
• Packing them warm: trapped steam softens the biscuits; cool them fully on a wire rack first.

How to store

Once completely cool, store the biscuits in a closed biscuit tin at room temperature. For best texture, eat them within several days; if they soften, briefly warming them in a low oven can help crisp them again.

Frequently asked questions