Pistachio Croissants, my most famous cookies |
Hello Sweet Bakers 👩🍳 Today my recipe from Lissypostres is arriving a day early: Pistachio Croissants!!! [I'm going on vacation 🌊⛱️🌞
This is my most famous cookie recipe, which I shared with walnuts in February 2003 in my "Baking with Love" column in the newspaper Milenio. Today, I'm sharing it with you in an exquisite version with pistachios. You'll love me when you try them! 😍
Ingredients:
1 cup + 2 tbsp Flour
1 1/2 sticks Unsalted Butter (Gloria brand), cold
3/4 cup Whole shelled pistachios (for other versions, use the same amount of chopped walnuts, chopped almonds, cashews, etc.)
1/4 cup Powdered Sugar
1/4 tsp Pistachio Extract
1 tsp Vanilla Extract
2 tbsp Cold Water
Powdered sugar for dusting freshly baked cookies while they're still on the baking sheet
Instructions:
1. Oven 180°C (350°F) 1. Prepare a baking sheet lined with parchment paper or a silicone mat.
2. Grind shelled pistachios in a blender or food processor until finely ground.
3. Sift flour and powdered sugar, then mix in the finely ground pistachios. Combine, then add cold, cubed butter and work with a pastry blender until the mixture resembles coarse sand. Add pistachio extract, vanilla, and cold water, mixing only until a dough forms.
4. Take a portion of dough and shape it into pistachio croissants. Bake at 180°C (350°F) for 18 minutes.
5. While still on the baking sheet, dust with sifted powdered sugar. Let cool and enjoy!
Share this recipe in your stories 👩🍳 You'll love them! They're delicious and perfect for selling or giving as Christmas gifts.
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