Pistachio Cakes

For your Shopping Cart:

These miniature cakes are full of flavor and the nutty sweetness of pistachios. Complemented by the zing of fresh orange zest, each bite promises to be as fulfilling as the last. With a few ingredients and minimal preparation, all you'll have to worry about is powdered sugar lips!

Ingredients:

• 2 (4-ounce) sticks of butter
• 2 cups powdered sugar
• 1 cup unsalted pistachios, unshelled and minced
• 2 teaspoons fresh orange zest
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all-purpose flour

Directions:

Preheat oven to 350˚F.

Toast pistachios by removing shells and heating them in a saucepan on medium-low heat. Toast for about 10 minutes, or until nuts become fragrant. Once toasted, mince pistachios.

Beat softened butter and 1/2 cup of powdered sugar until light and fluffy. Add pistachios, orange zest, salt, vanilla and almond extracts. Mix until ingredients are thoroughly combined. Add flour until incorporated, about 30 seconds. Be careful not to mix too much.

Line two baking sheets with parchment paper. Roll dough into tablespoon-sized balls. Place them approximately 1 inch apart on baking sheets.

Bake for about 15 minutes, or until bottoms brown. Let cool for 2 minutes and work warm cookies in a bowl with 1 1/2 cups of powdered sugar. Allow to completely cool, about 10 minutes, then coat cookies again.

Once cooled for 10 minutes, roll in powdered sugar again. Coat well.

Makes 4 dozen Printer-friendly version