LIFESTYLE → RECIPES

Crunchy Blueberry Lemon Pistachio Cookies

Blueberries, lemons, and pistachios hit the flavor trifecta in these knockout cookies.

By Marilyn Ayalon

2 min read July 5, 2017

Styling by Noa Kanarek | Photography by Sarit Gofen

Blueberries Lemons and Pistachios hit the flavor trifecta in these knockout cookies

INGREDIENTS

Yields 35-40 cookies

½ cup + 2½ Tbsps (150 g) butter or butter-flavored margarine very soft but not melted
¾ cup (100 g) confectioners’ sugar
2 egg yolks
1 tsp vanilla extract
1 tsp lemon zest
1 tsp lemon juice
1½ cups (200 g) flour
1¼ cups (100 g) almond flour
1½ cups (150 g) dried blueberries
1 cup (100 g) finely chopped pistachios

PREPARATION

Put the butter or margarine and confectioners’ sugar into a medium-sized bowl and beat until white and creamy. Add the egg yolks vanilla lemon zest and lemon juice. Beat well until well combined. Add flours and mix just until it becomes a dough. Add the dried blueberries and knead until evenly dispersed.

Divide dough into two parts. Shape each part into an 8-inch (20 cm) log. Spread out the chopped pistachios on your work surface and roll each log in pistachios until well coated. Wrap each log in aluminum foil and freeze at least two hours or until very hard.