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Stack of orange Pistachios and Cardamon cookie set on a dark timber board with marigold flower stack in the background. Chopped pistachio and candies orange in clay lamps.

Orange Pistachio and Cardamom Cookies

Buttery and flavourful Orange Pistachio Cardamom Cookies, dipped in white chocolate and decorated with pistachios, candied orange and saffron.
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Prep Time 25 minutes
Cook Time 20 minutes
Course Dessert

Ingredients
  

For the cookie

  • 150 g (1 cup) flour (cake or all purpose)
  • 45 g semolina
  • 110 g butter
  • 65 g (⅓ cup) sugar
  • ¼ tsp baking powder
  • 10 g pistachios, chopped
  • ½ tsp ground cardamom
  • ¼ tsp orange zest

For the decor

  • 50 g white chocolate
  • 3 g pistachios, finely chopped
  • 1-2 candied orange peels, chopped
  • a few strands saffron

Instructions
 

For the cookie

  • Place the softened butter and sugar in a bowl.
  • In a separate bowl, mix the the rest of the cookie ingredients- sifted flour, semolina, baking powder, chopped pistachios, cardamom.
  • Whisk the butter and sugar until well combined and slightly fluffy.
  • Stir in the flour mixture and gather together into a ball. You may have to form it into a ball by hand.
  • Flatten the ball into a disc and place in cling wrap in the fridge for 30 minutes.
  • Roll out the disc between 2 pieces of wax/baking paper until it is approximately 8 mm thick.
  • Cut out circles which are approximately 4-5 cm in diameter. (You can make the circles bigger or smaller as per your preference).
  • Place the circles on a baking tray lined with a silicone baking mat (use baking paper if you don't have a mat) and bake for 15-16 minutes at 180°C until lightly golden.
  • Remove from the oven and allow to cool on a rack.

For the decorations

  • Melt the white chocolate (according to manufacturer's instructions). We melt white chocolate in the microwave.
  • Dip the cooled cookies a third of the way into the melted chocolate (see note below).
  • Sprinkle on the chopped pistachios, chopped candied orange peel and a few saffron strands.
  • Place the cookie on a cooling rack and allow the white chocolate to completely set.

Notes

Keep the melted chocolate in a bowl placed over another bowl of hot water. This will keep the chocolate melted. Take care not to allow water into the melted chocolate.