Pistachio and cocoa cookies


There is nothing like a home made biscuit for the 5pm tea. If you don’t like tea you can enjoy this delicious biscuit for breakfast, with a cappuccino or whenever you want throughout the day. I bake this biscuit using rice flour, wholemeal flour, raw cane sugar, ground Bronte pistachio and cocoa. Rice flour and wholemeal flour create a very light and delicious biscuit. The raw cane sugar, with his liquorice aroma, completes the taste spectrum.


  • 250 gr rice flour
  • 250 gr wholemeal flour
  • 200 gr raw cane sugar (I use Muscovado sugar from Philippines)
  • 180 gr softened high quality butter
  • 2 eggs
  • 1 vanilla bean
  • 7 gr baking soda
  • a pinch of salt
  • 50 grams of cocoa powder
  • 70 grams of ground Bronte pistachio
Wire whip

Wire whip

Using a tilt-head stand mixer (I use a KitchenAid Artisan) with the wire whip, mix the softened butter and the sugar until the mix gets fluffy and smooth.

Then add the 2 eggs and keep mixing for 2 minutes at speed 2. Add the vanilla paste that you have extracted from the vanilla bean using a sharp knife.

Mix in a bowl the two flours, the baking soda and a pinch of salt. Sift the cocoa powder into the flour.

Change the wire whip with the flat beater and start mixing at low speed while adding the flour.

Flat beater

Flat beater

When all the flour has been added to the dough, add the ground pistachio and mix for one minute.

Shape the dough like a small “brick” and wrap it with the cling film. Put in the fridge for 30 minutes.

Flatten the dough with a rolling pin to a thickness of 7-8 mm. Cut the dough with a cookie cutter and bake the cookies for 10-15 minutes in a preheated oven (180°C).



Pistachio and Cocoa Cookies


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