- 75g/ ½ cup shelled pistachios toasted
- 250g butter, chopped
- 160g/1 cup confectioners (icing) sugar
- 225g/1 ½ cup plain flour
- 2 tablespoons rice flour
- 2 tablespoons corn flour
- 90g/ ¾ cup almond meal
- 2 tablespoons orange juice
- 55g/ 1/3-cup confectioners (icing) sugar
Pre-heat oven to 150C/300F.
Chop 50g / 1/3 cup of the pistachios, leave the remaining pistachios whole.
Beat butter and sugar in medium bowl with an electric mixer until combined. Stir in sifted flours, almond meal and chopped nuts.
Shape level tablespoons of mixture into mounds. Place mounds about 3 cm apart on greased oven trays or SILPAT, press a whole pistachio on each. Bake for about 25 minutes or until firm. Lift cookies onto wire racks; when cool brush with orange juice, stand for 5 minutes. Dust cookies with extra sugar.