Monday, 15 December 2008

pistachio rosewater cookies

...because being vegan is all about depravity, um, I mean deprivation.

I give you proof that I am capable of branching out: Pistachio Rosewater cookies without any chocolate at all.

Shockingly, we actually did "recipe R&D" for this. Like, several iterations. And yes, made pistachio flour. Yum! These are pretty much the perfect tea cookies. They're crumbly and not too sweet but have lots of lovely delicate flavours. Here, rosewater, lime and pistachio. Though they also have maple, vanilla and cardamom which you don't really taste distinctly, but they do make the cookies surprisingly complex for a damn cookie. Not the cheapest, or the fastest, or even remotely good for you, but the yummiest. They're a great end to a fancy persian or indian dinner, and honestly are interesting enough to hold their own as a full dessert course. We suggest mint and tarragon tea, or black tea, or turkish coffee (with cardamom). I have this fantasy of serving them with lime sorbet. And as an interesting side note, I think each cookie actually contains more pistachios than does an equal volume of pure pistachios. They're kinda the sugar syrup of pistachios. Plus, they're a vaguely alien-ish green colour. Bonus. This really is a rave, because I can usually take or leave cookies, but I ate several of these in a row. And then had more the next day for breakfast. And that was the first try....

We also found that this cookie dough was highly addictive raw. This is my official attempt at "raw vegan", though I suppose that our interpretation of it is somewhat unconventional. Does that matter if it's soooo yummy?


The goods (makes about a bazillion small cookies, and trust me, you don't want big ones):

2 c white flour
1 3/4 c "pistachio flour" ie ground pistachios. use that blender! (almost 2c pistachios before grinding)
2 tbs cornstarch
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp cardamom
1c whole pistachios (in addition to the ground ones)
1 tsp lime zest
3/4 c + 2tbs maple syrup
1/2 c light olive oil
1 tsp vanilla
5-6 tbs rosewater
1 1/2 tbs lime juice

Mix dry ingredients together. Mix wet ingredients together. Mix wet into dry. Form into balls with a teaspoon and flatten a bit with your fingers on a greased cookie sheet. Yes. These are meant to be quite small cookies. Bake at 350F for 15 mins, then reduce heat and bake at 325F for a further 15 mins. Let cool a few minutes, then remove from cookie sheets and cool completely. These shouldn't be very brown at all. If you see them browning, drop the heat earlier. NO BROWNING! You don't want to ruin all those pistachios, now do you? You want them to get dry-ish, but not brown. Like miniature green alien pistachio rosewater biscotti, okay? They'll seem underdone when you take them out, but they're not.

Note that you can easily half the recipe to make it less expensive, or if you don't have much use for a bazillion cookies. I guess you could also sub in almonds for some or all of the pistachios, but that would sort of defeat the point, now wouldn't it?

"oh, these are just some simple cookies i whipped up in no time at all" music: Old-fashioned girl. Eartha Kitt.

5 comments:

Jake said...

Those look awesome. And I'm glad to see my add-tarragon-to-mint-tea suggestion was taken to heart.

sinead said...

Oh yes. I take your suggestions very seriously. Especially when they look like they'll go well with cookies.

Mihl said...

Oh, these sound so good!

medici said...

I can smell these just from reading about them and viewing the picture - quite a feat! They smell delicious in my imagination ...

Jake, did those molecular markers succumb to your awesome powers?

Jake said...

I sure hope so, medici. They didn't feature as prominently on the exam as I expected them to. We'll see what happens when the marks come in.