Lemon Pistachio Butter Crisps (Printable Version)
Crispy butter cookies with lemon zest and pistachios, gluten-free and ready in 34 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 ½ cups (180 g) gluten-free all-purpose flour blend
02 - ½ cup (60 g) almond flour
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup (115 g) unsalted butter, softened
06 - ¾ cup (150 g) granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1 tablespoon finely grated lemon zest
10 - 2 tablespoons fresh lemon juice
→ Add-Ins
11 - ½ cup (60 g) shelled unsalted pistachios, coarsely chopped
# How To Make:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until light and fluffy, approximately 2 minutes.
04 - Add the egg, vanilla extract, lemon zest, and fresh lemon juice to the butter mixture. Beat until well combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
06 - Gently fold the coarsely chopped pistachios into the dough until evenly distributed.
07 - Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing each portion 2 inches apart. Flatten each scoop gently with the back of a spoon.
08 - Bake for 12 to 14 minutes, or until the edges are golden and the centers are set.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The almond flour tucked into the dough gives these cookies a tenderness that most gluten free baked goods only dream of.
- They disappear from every cookie plate within minutes, and nobody ever guesses they are gluten free.
02 -
- Overmixing the dough once the flour goes in will make the cookies tough instead of tender and crisp.
- The cookies continue to firm up as they cool, so do not judge the final texture while they are still hot.
03 -
- Toast the pistachios in a dry skillet for three minutes before chopping to deepen their flavor dramatically.
- Grate the lemon zest directly into the sugar and rub it together with your fingers to release the essential oils for a more intense citrus punch.