Brown Butter Pistachio Cookies (Print Version)
# Ingredients:
→ Dough Base
01 -
80g unsalted butter
02 -
1/8 tsp salt
03 -
20g caster sugar
04 -
26g icing sugar
05 -
20g cold beaten egg
06 -
110g low gluten flour
07 -
6g milk powder
→ Mix-ins
08 -
26g pistachio nuts, coarsely chopped
# Instructions:
01 -
Combine low gluten flour with milk powder in a small bowl. Set aside.
02 -
Warm butter over low heat until milk solids become browned. Swirl the bowl constantly to prevent hot butter from popping and splashing.
03 -
Allow the hot browned butter to cool down, then refrigerate for 15 minutes until solidified.
04 -
Coarsely chop pistachio nuts and set aside.
05 -
Cream the chilled browned butter with salt, caster sugar, and icing sugar until light and pale.
06 -
Mix in the cold beaten egg until well incorporated.
07 -
Sift and fold in the flour mixture prepared earlier.
08 -
Combine the chopped pistachio nuts into the dough until evenly distributed.
09 -
Divide the dough into two portions and wrap with cling film. Shape into rectangular blocks, compacting well to prevent nuts from falling out during slicing.
10 -
Freeze the dough for about 30 minutes, or until firm enough to slice cleanly.
11 -
Cut the frozen cookie dough into thin slices.
12 -
Place the cut dough slices on a baking tray lined with parchment paper, leaving space between each cookie.
13 -
Bake in the middle rack of a preheated oven at 180°C for 8-10 minutes, or until the cookies turn golden brown.
# Notes:
01 -
Brown butter adds a nutty, caramelized flavor that complements the pistachios.
02 -
For even baking, rotate the tray halfway through the baking time.
03 -
The cookies will continue to firm up as they cool.