Pistachio Cookies with Brown Butter (Sally's Baking Addiction)

Sally's Pistachios Cookies taste so Amazingly good. They are made with real pistachios and don't get me started on the brown butter icing!

Prep Time 10

Bake Time 15

REFRIGERATE 30

Total Time 55

Equipment

Large Bonmat™

Baking Sheet (L)

Rectangular Roul Pat®

Pastry Bag and 4 Tips

Ingredients

PISTACHIO COOKIE DOUGH

▢ 3/4 cup (95 g) salted pistachios
▢ 1 cup (230 g) butter (Softened | At Room Temperature)
▢ 3/4 cup (90 g) powdered sugar
▢ 1 tsp (5 g) Vanilla extract
▢ 1 tsp (5 g) Almond Extract
▢ 2 1/4 cups (280 g) all-purpose flour
▢ Green Food coloring (2-3 drops)

BROWN BUTTER ICING

▢ 1/4 cup (60 g) butter (Melted | Brown Butter)
▢ 1 cup (120 g) powdered sugar
▢ 2 Tbsp (30 g) milk
▢ 1/4 tsp (2 g) Almond Extract

Instructions

PISTACHIO COOKIE DOUGH

Using the eco-chop, chop your Pistachios until crumbly. Set aside.
In your Mixing Bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the powdered sugar, vanilla extract, almond extract and a drop of green food coloring. Then, beat on medium-high speed until combined. Add the flour and the pistachio crumbs. Beat on medium-high speed until combined. Keep mixing until the cookie dough is thick.

LET IT REST

Then, cover the cookie dough with a plastic wrap and chill in the refrigerator for 30 minutes.

ASSEMBLY

Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
Take your dough out of the refrigerator. Slice a spoonful of dough and roll it between the palm of your hands into a ball.
Transfer your cookie dough onto your Bonmat®.

BAKE!

Preheat oven to 350F/180C. Bake for 15 minutes (Every oven heats differently, monitor your cookies from 12min). It is ready when lightly golden brown around the edge. NOTE: The cookies will be soft out of the oven: Let them cool down completely on your baking sheet.

BROWN BUTTER ICING

Place butter in a small sauce pan and heat on medium until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5min). Pass your brown butter through the sift. Set aside.
In a small bowl, whisk together the powdered sugar with the milk and Almond Extract. Then, gently add the cooled brown butter. (If it is too thick add a little bit of milk ; if it is too runny add a little bit of confectioners sugar).
Fill your Pastry Bag with the icing and carefully pipe it onto your pistachios cookies. You can also simply dip them into the icing. Then let them dry until the icing has set (1-2 hours) directly on your bonMAT™. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
N.B. Storage is best when placed in a metal box.

Nutrition

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