These cookies happened because Emily is always telling me that I try to combine too many strong flavors in one dish. She’s right (sweet potato AND sesame AND honey / ginger AND molasses AND miso), so I decided to try to make a cookie that was just pistachio. I was inspired by a good salted peanut butter cookie, so I wanted something similar but a little more chewy and not overly sweet.
I’m about to put them in the oven but they were so crumbly that when I went to flatten them they collapsed! So… I had a little panic, but I warmed them again in my hand, and made them slightly like a kefte! I’ll see how they turn out and let you know ha ha. I just wonder if there was enough liquid in the recipe? You know I follow you like a faithful hound:)
I’ve been casually thinking almond extract will heighten pistachio flavor and am glad to have this confirmation! (I too rarely play around with pistachios because they’re pricey!)
I’m about to put them in the oven but they were so crumbly that when I went to flatten them they collapsed! So… I had a little panic, but I warmed them again in my hand, and made them slightly like a kefte! I’ll see how they turn out and let you know ha ha. I just wonder if there was enough liquid in the recipe? You know I follow you like a faithful hound:)
Would potato starch work similarly to tapioca starch?
I’ve been casually thinking almond extract will heighten pistachio flavor and am glad to have this confirmation! (I too rarely play around with pistachios because they’re pricey!)