Milk/Cream
Kaki's Favorite Pistachio Cookies
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9 Reviews
Sue
January 28, 2014
Agree with the poster who preferred these plain. Having them with nothing added really lets the pistachio flavor shine. I have to admit I replaced most, but not all, of the almond extract with orange flower water and can heartily recommend the variation. They almost tasted like pistachio baklava in cookie form. Will be making these again very soon!
karencooking
November 25, 2011
I've made these 3 times and they are always light, delicious and sinfully good!! I have though reduced the amount of almond extract to a little over 1 tsp and with the sweetness of the ganache with the pinch of salt, they are just perfect!!
Grandma Karen
Grandma Karen
Blissful B.
January 26, 2011
What an unusual cookie! I made them today & tried them 3 ways: (1) Plain (2) Rolled in powdered sugar & (3) With ganache & pistachio topping. I was surprised to discover that my husband & I both liked them best plain. The almond flavoring did overwhelm the pistachios, though. (I wouldn't have known pistachios were in there if I hadn't been the cook.) Don't get me wrong - they're still delicious, but it made me wonder how they'd taste with crushed almonds as the nut ingredient instead of the pistachios.
AntoniaJames
December 16, 2009
Is that really a tablespoon of almond extract? I don't know what kind you typically use, but a teaspoon seems that it might even be too much, if one wanted to taste the pistachios . . . just wondering. ;o)
MrsWheelbarrow
December 17, 2009
Yes, it really is a tablespoon of extract. Seems like a lot, but you taste both almond and pistachio.
Kelsey B.
December 15, 2009
Pistachios are an obsession of mine and love the idea of sweet/salty ganache!!
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