Just to let you know that I’m still alive…and to say sorry for not-posting for such a long time…sorry!
As some of you might know I moved back to the Netherlands from Israel. Since moving in July last year it has been pretty busy…instead of baking cookies and changing nappies (the things I used to do in Tel Aviv all day ) I’ve gone back to an old love: studying archaeology. I’m enjoying it a lot…the only downside is that I don’t have a lot of time to bake 😦 Besides the time issue, I didn’t have my baking utensils and baking books because all our stuff was still in a container waiting for us to move them into a more permanent home than the one-bedroom appartment we were staying in up to 6 weeks ago. I’m very happy that we moved to a bigger three-bedroom appartment so we could finally have all of our own stuff….yeh!
Somewhere in the future I will be baking on a serious level but for now there is just this one particular bun that is in the oven. It is supposed to be ‘done’ in less than a week 🙂 As you can imagine it will be pretty busy with two instead of one kid so for the near future no serious baking I’m afraid 😦 just so you know….will give you an update on the new bun though 😉
This recipe is the last recipe I made in Tel Aviv….been meaning to post it ever since…and finally after 10(!) months you can read about it….
I changed this William and Sonoma recipe a bit. Instead of using cinnamon and cardamom I used only cinnamon (for the simple reason that I didn’t have cardamom). This cookie makes you wanna eat more and more, and the more you eat, the better they taste!
Pistachio-cinnamon cookies (from Cookies by Williams-Sonoma)
makes about 48 cookies
250 g (8 oz / 1 cup) butter, room temperature
280 g (9 oz / 1 Â¼ cups firmly packed) light brown sugar or ‘basterdsuiker’
2 tbs dark molasses (I used ‘schenkstroop’)
2 large egg yolks
470 g (15 oz / 3 cups) all-purpose flour
3 ts cinnamon
1 ts baking soda
Â¼ ts salt
125 g (4 oz / 1 cup) finely chopped unsalted pistachios
Cream the butter until light and fluffy. Add the sugar and beat until no longer gritty when rubbed between your fingers. Add the molasses and egg yolks; stir just until blended.
Sift the flour, cinnamon, baking soda and salt together. Add this mixture in 4 additions to the butter mixture, mixing on low speed. Mix or stir in the pistachios until evenly distributed. The dough will appear dry and crumbly.
Turn the dough out onto a lightly floured work surface and press it into a round, smooth disk. Divide th dough in half, and roll each half into a log of about 15 cm (6 in) long. Flatten and square off each log, making a rectangular shape about 15 cm (6 in) long, 7 Â½ cm (3 in) wide and 4 cm (1 Â½ in) thick. Wrap both rectangles in plastic wrap and refrigerate for at least 2 hours or preferably 24 hours.
Preheat the oven to 165Â°C (325Â°F). Lightly grease 2 baking sheets or line them with baking paper.
Using a sharp knife, cut the chilled dough into slices 3 mm (â…› in) thick. Transfer the slices to the prepared sheets, placing them 2 Â½ cm (1 in) apart. Bake the cookies until the edges are golden, 10-12 minutes. Let the cookies cool on the baking sheets on wire racks for 2 minutes before transferring them to the racks to cool completely.