I have never been a great baker, no kidding. It does not come natural to me. Not like spices and curries…but given a good recipe, I can manage. This is a keeper, loved the taste and you really don’t need to study rocket science to bake these cookies. The recipe is from A brown table, the only difference I used almond and pistachio, while Nik has just used pistachio. I also did not bake for as long as he did, as I prefer chewy cookies. Thanks Nik for a great recipe.
I have been promising this post for almost a week now, it’s just been a whee bit busy. Had an exciting photography project (can’t talk about it now) - I’ll definitely share with you guys, when I can. In the mean while thank you so much for the love, appreciation, compliments, best wishes on the release of the book ‘A Life of Spice’ - by Monica Bhide on amazon yesterday, which I have photographed. I was absolutely overwhelmed with all the generous comments. Time to descend down to mother earth…
This batch made 25 cookies and the cookies were generous size.
3/4 cup sugar
1 large egg (cold)
1/2 tsp almond extract
1/4 cup + 1tbsp non-fat milk powder
2 cups whole-wheat pastry flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup crushed pistachio and almonds
Cream the sugar and butter - using paddle attachment in stand mixer medium-low speed or medium-low speed on hand mixer for 4-5 minutes. Add egg, followed by almond extract and mix.
Mix all the dry ingredients in a bowl: pastry flower, milk powder, salt and baking soda. Add half of the dry mixture to the wet and fold in to make dough, add the remaining along with the crushed almond and pistachio and mix into a dough.
Roll the dough into either one big log to have large cookies or 2 smaller logs and wrap them in parchment paper or aluminum foil and refrigerate for minimum 4 hours or more. I refrigerated it overnight.
Preheat oven to 350F
Cut the cookies with a serrated bread knife, 1cm thick and place them an inch apart. This is where I did not follow instructions and for once am glad I did not as I had a tray full of beautiful attached cookies. (refer picture one on post)
Bake for 8-10 if you want chewy or 10-12 for crispy cookies.
Serve warm with hot espresso.
Whole wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods. Our Whole Wheat Pastry Flour is a good source of dietary fiber and provides 3 grams of protein per serving. Source
Substitute for whole-wheat pastry flour
Half all purpose flour and half whole wheat flour. Source