These pistachio-topped biscuits are lightly infused with cardamom and saffron.
- 260g plain flour
- 35 pistachios to decorate
- 1/2 tsp ground cardamom
- 1 small pinch saffron
- 1 tbsp sweetened desiccated coconut
- 1/4 tsp baking powder
- 110g icing sugar
- 215g unsalted butter, room temperature
- 35g coarse semolina
- 25g chickpea flour
Beat the butter and sugar until pale and fluffy.
Add the baking powder, saffron and cardamom.
Sift in the semolina, gram flour and plain flour. Bind into a soft dough.
Make around 35 1-inch balls and flatten them slightly.
Place on a greased, lined baking tray and ensure there is enough space around each piece of dough as they will spread while cooking. Bake in a pre-heated oven for 8 minutes at 160°C.
Remove the biscuits from the oven and carefully place a pistachio in the centre, return to the oven and bake for a further 7 minutes until golden.
Remove from the oven and transfer to a wire rack to cool.