Time and servings
2 hrsTotal time
40Servings
25 minsPrep time
1 hr 35 minsCooking time
Ingredients
- 1 tsp orange blossom water 5 mL
- ¼ tsp crumbled saffron 1mL
- 2½ cups all-purpose flour 625 mL
- ½ tsp baking powder 2 mL
- ½ tsp sea salt 2 mL
- ½ tsp ground cinnamon 2 mL
- ½ tsp ground cardamom
- 1 cup unsalted butter, at room temperature 250 mL
- ¾ cup granulated sugar 175 mL
- 1 large egg
- ½ cup pistachios, chopped 125 mL
- 3 tbsp coarse sugar 45 mL
Method
Step 1
Combine orange blossom water with saffron in a small bowl. Stir flour with baking powder, salt, cinnamon and cardamom in a medium bowl. Set aside.Step 2
Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and saffron mixture. Gradually beat in flour mixture, then pistachios, until just combined.Step 3
Gather dough into a ball. Divide dough in half, then roll each portion into a 2 in. (5 cm)-wide log. Roll each log in coarse sugar, pressing lightly so they stick. Roll logs individually in waxed or parchment paper and twist ends. Chill until firm, about 1 hr or overnight.Step 4
Position rack in centre of oven, then preheat to 175°C (350°F). Line 2 baking sheets with parchment.Step 5
Slice chilled logs into ¼ in. (5 mm) rounds and arrange 1 in. (2 cm) apart on prepared sheets. Bake until cookies are lightly golden, 10 to 12 mins. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.