Pistachio and Amaretto Biscuits

I love biscuits. Any shape, any size, any colour. They are one of my achilles heels. Maybe I watched too much Sesame Street when I was younger and saw how delicious Cookie Monster thought they were. I was disturbingly late in realising that cookie monster really just spread crumbs and didn’t actually eat the cookies!

I find it very difficult to pass up a good biscuit. I liked Pistachio and Rosewater biscuits but I didn’t love them so I started to think about what I could do about it. It was at this moment I remembered the large bottle of amaretto that has been languishing in the cupboard under the stairs for far too long.

The other beautiful thing about this recipe is that it can chill in the fridge a few days before you bake the biscuits. This means you can make the dough at night or on the weekends and simply pull it out, cut and bake when ready for them!


  • 125g shelled pistachios
  • 125g unsalted butter, softened
  • 115g caster sugar
  • 185g plain flour, sifted
  • 1 tsp baking powder, sifted
  • 2 tbsp plain flour (extra)
  • 1 egg
  • 1 tbsp amaretto

1. Soak the pistachios in water for about 30 minutes. This softens them so they can be cut. You need to do this even if you are going to leave in the fridge for a couple of days as they retain this softness in the dough.

2. Cream the butter and sugar until the mixture has lightened in colour.

3. Add the egg and mix until combined.

4. Add the amaretto and stir until smooth.

5. Drain the pistachios and add to the biscuit dough.

6. Add the flour and baking powder and fold through until the dough forms.

7. Use the extra flour on the bench and knead the dough into 2 logs and place in the fridge until solid enough to cut. I usually leave it overnight but you should be right after an hour or so. The dough before refrigeration will be quite buttery and difficult to work with. It will not be stiff like a pastry dough.

8. When you are ready to bake, preheat the oven to 180 degrees celsius.

9. Slice the biscuits between 5 and 8 mm thick depending on how thick you like the biscuits. I usually get around 30 biscuits from the mix.

10. Arrange the biscuits on the tray and bake for 10-12 minutes or lightly golden brown.

They will harden on standing after coming out of the oven. Let cool before eating as the nuts retain the heat and if you burn your mouth, you won’t taste the deliciousness!

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