I was feeling creative and wanted to make a new version of some almond cookies that would be seasonally appropriate … pistachio, cranberries, and dark chocolate. The previous version is white chocolate, coconut, and almond. The recipe makes around 36.
90 g butter
100 g caster sugar
50 g brown sugar
1 tsp vanilla
150 g flour
1 tsp baking soda
100 g ground almonds (or ground pistachios if you wish)
100 g pistachios
75 g dried cranberries
100 g dark chocolate chips
- Preheat oven to 180°C. Line two baking trays.
- Mix together the sugars well, making sure to mix in any brown sugar lumps. Cream the butter with both sugars.
- Beat in the vanilla and egg.
- Mix in the flour and baking soda to form a smooth dough.
- Stir in the ground almonds (or ground pistachios).
- Stir in the whole nuts, cranberries, and chocolate.
- Break off walnut-sized pieces of dough and roll into balls.
- Place 2-3 cm apart on the baking trays, and bake for 10-12 minutes. They will expand a fair bit, and turn a darkish golden colour on the tops and edges.
Much like their predecessors, they are slightly crispy on the outside, rather light and chewy on the inside. The similarities end there, though – the flavours here are much less sweet (with the tart cranberries and dark chocolate) and the textures are more distinct (the whole pistachio nuts versus the plumped up cranberries).
I am rather pleased with this new version, and will be giving some away as a small Christmas gift.
Update on 24/12/2015
See here for a small mountain I made out of these cookies for Christmas.