Pistachio Swirl Cookies
Votes: 1
Time: 5 o'clock.
Complexity: easily
Quantity: 20 snacks
Complexity: easily
Quantity: 20 snacks
Curly cookies are especially popular for the holidays: they look unique and interesting, and are loved by both children and adults. To make these pistachio-filled curls even more vibrant, add a few drops of green food coloring to the crushed pistachios, sugar, butter, and egg. Almond extract perfectly complements the nutty flavor. Spread the filling evenly over the dough, then roll it up, chill thoroughly, and slice. They look stunning when cut! Bake these pistachio curls and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups premium flour + extra for work
- 1/4 tsp baking powder
- 1/4 tsp + 1 pinch of salt
- 110 g unsalted butter, room temperature
- 2/3 cup sugar
- 2 large eggs
- 0.5 tsp vanilla extract
- 2/3 cup unsalted raw pistachios
- 1/4 tsp almond extract
- 3 drops of green food coloring
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon salt. In a large bowl, beat 6 tablespoons butter with 1/3 cup sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in 1 egg and vanilla extract (don't worry if the mixture appears separated). Reduce mixer speed to low; beat in the flour mixture. Turn the dough out onto a piece of plastic wrap; shape into a disk. Wrap and refrigerate for about 1 hour, until firm.
- Meanwhile, prepare the filling.In a food processor, pulse the pistachios with the remaining 1/3 cup sugar until very finely ground. Stir in the remaining egg, 2 tablespoons butter, almond extract, a pinch of salt, and food coloring. Process, scraping down the sides of the bowl, until a thick paste forms. Refrigerate for about 30 minutes.
- On a floured work surface, roll the dough into a 25 x 27.5 cm rectangle. Spread the pistachio filling over the dough, spreading it almost to the edges. Roll the dough along the short side into a tight log. Wrap in plastic wrap and refrigerate, reshaping the log after 1 hour, until firm, for at least 3 hours or overnight.
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Slice the roulade into 1/2-inch-thick slices. Place the slices 1/4-inch apart on the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until the cookies are firm and light golden around the edges, 20-25 minutes. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
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