As much as we love an unapologetically decadent dessert, sometimes a treat with a hint of savoriness really hits the spot. When that time comes, these pistachio streusel cookies from Claire Thomas of The Kitchy Kitchen are just the thing—they have the perfect amount of saltiness, nuttiness, and sweetness. Pair them with a cup of hot tea and you have yourself a lovely little afternoon. Read on for Claire’s recipe.
Ingredients for Pistachio Streusel
1/2 cup flour
1/4 cup sugar
Pinch of salt
1 tsp cinnamon
2 oz. butter, cold and cubed
1/2 cup pistachios, chopped
Directions for Pistachio Streusel
Using your fingers or a food processor, combine the flour, sugar, salt, and cinnamon, and then mix in the butter until crumbly. Add the pistachios. Place on a baking sheet with a silicone mat and bake at 350° F for 10 minutes. Break apart and mix the streusel up, and bake for another 10 minutes or until golden brown. Crumble and cool.
Ingredients for Cookies
2 cups all-purpose flour
1/4 tsp. salt
1/2 cup powdered (confectioners or icing) sugar
1 tsp. pure vanilla extract
8 oz. unsalted butter, room temperature
1/4 cup pistachio paste
1 cup pistachio streusel
Directions for Cookies
Sift together the flour, salt, and powdered sugar. Using an electric mixer, beat butter in large bowl until light and fluffy. Add the flour and sugar one-third at a time on low speed, then add the vanilla. Form the dough into a ball (or into a few balls, if making a big batch). Wrap the ball in plastic, press into a thick disc, and chill in the fridge until cold—about 30 minutes.
Preheat oven to 350° F.
On a well-floured surface, roll out the dough to between 1/8 and 1/4 inch thick. Press the streusel into the stop of the dough. Cut out the cookies with a floured star cookie cutter (or whatever shape you like), and set onto a parchment-lined baking sheet, about a 1/2 inch apart. Bake for about 10 to 12 minutes, until the edges of the cookies are barely golden brown but no more.Take the trays out of the oven, let them cool for about two minutes, then transfer the cookies to a wire rack, letting them cool completely. Decorate the cookies with royal icing and sprinkles. Let the cookies set completely before serving.
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