Crumbly cookies with pistachios
Delicate buttery cookies with a nutty crunch and a refreshing lemon glaze - a light and elegant treat perfect for festive occasions or cozy coffee breaks.
Updated : 01 September, 2025
Easy
More than 1 hour.
Ingredients
170 grams
Butter
170 grams
Powdered sugar
60 grams
Pistachios
0.5 teaspoon
Vanilla extract
180 grams
Flour
2 tablespoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients.
Step 2
Place the butter and 80 g of icing sugar into a bowl.
Step 3
Beat until creamy in texture.
Step 4
Chop the pistachios very finely (set some aside for decorating the cookies). And add them, together with vanilla, to the butter mixture.
Step 5
Beat well until pistachios are mixed.
Step 6
In another bowl, mix the flour and salt and with the mixer running, gradually add the it to the butter mixture. Mix only until combined. Do not overmix.
Step 7
Press the dough (do not knead) into a disk and wrap it in cling film. Transfer to the fridge for at least one hour.
Step 8
Roll out the chilled dough thinly on a floured surface.
Step 9
Cut cookies into the desired shapes, place them on a small baking sheet or cutting board, and transfer to the freezer for 10 minutes.
Step 10
Arrange the chilled cookies on a baking tray lined with parchment paper and bake in a preheated oven at 175°C for about 14-16 minutes, until the edges are set. Allow the baked cookies to cool on the tray for 5 minutes.
Step 11
Then transfer to a wire rack and let them cool completely.
Step 12
In a small bowl, mix the lemon juice with the remaining icing sugar.
Step 13
Prepare the glaze – it should be smooth and uniform in consistency.
Step 14
Dip the cookies into the glaze or spoon it over them.
Step 15
Sprinkle with finely chopped pistachios.
Step 16
Let the glaze set, and the cookies are ready to enjoy.
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