Tuesday, February 27, 2018

Pistachio Cardamom Raspberry Cookies (GF)

While making a batch of my husband’s favorite cookies, I decided to make a variation a bit more to my liking (since I’m not a huge chocolate fanatic). I love the combination of cardamom and pistachios and since I had a bag of shelled pistachios on hand, I thought I’d play around with that idea.

Ready to bake!

Instead of cocoa powder, espresso powder, cinnamon, and coffee syrup used in the original recipe, the new version includes ground and chopped pistachios and ground cardamom. Then I remembered how nice raspberry flavor melds with pistachios and threw that into the mix! As a bonus, almond flour makes them gluten-free (if you’re following a GF diet). The cookies turned out just delicious. See what you think!

Pistachio Cardamom Raspberry Cookies (GF)


1 C almond flour
3 TB softened butter
3 TB powdered sugar
1/8 t salt
1 t ground cardamom
1/2 C ground pistachios*
1/8 C raspberry preserves
1/8 C finely chopped pistachios*

1 Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2 Mix all ingredients (except finely chopped pistachios) in a bowl until a cohesive dough forms.
3 Wrap dough in plastic wrap and refrigerate at least 30 minutes (it can stay in the fridge a few days before baking).
4 When ready to bake, scoop approximately 1" balls of dough onto prepared baking sheet.
5 With your thumb, make an indentation in each ball and drop about an 1/8 t of raspberry preserves in the center of each cookie.
6 Sprinkle a few of the chopped pistachios on top.
7 Bake 10 minutes.
8 Remove from oven & cool pan on rack for about 10 minutes. Transfer cookies to rack to cool completely. 

Yield: approximately 30 adorable, luscious cookies!

* If your pistachios are roasted & salted, omit the salt in this recipe.

Print here.

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