Pistachio Biscuits in 3 Ingredients by @le.renard.et.les.raisins

27 min

12 servings

🥜

220 g

Unsalted pistachios

🍁

60 ml

Maple syrup

🥥

30 g

Coconut oil

  1. Preheat

    Preheat the oven to 180°C / 356°F.

  2. Blend
    • unsalted pistachios

    Blend 200 g of the unsalted pistachios into a fine powder; small pieces may remain.

  3. Add
    • maple syrup
    • Unsalted pistachios

    Add the maple syrup and melted coconut oil to the pistachio powder.

  4. Blend

    Blend until a sticky dough forms.

  5. Scoop

    Wet your hands and scoop one heaped teaspoon of dough per cookie.

  6. Shape

    Shape the dough into 12 small cookies and place them on a parchment-lined baking sheet.

  7. Flatten
    • unsalted pistachios

    Flatten the cookies slightly and sprinkle them with the remaining chopped pistachios.

  8. Bake

    Bake for 12 minutes at 180°C / 356°F.

  9. Serve

    Remove the cookies from the oven and rest them for 20 to 30 minutes before serving.

Pistachio Biscuits in 3 Ingredients by @le.renard.et.les.raisins

27 min

12 servings

🥜

220 g

Unsalted pistachios

🍁

60 ml

Maple syrup

🥥

30 g

Coconut oil

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C / 356°F.

  2. Step 2/9

    Blend 200 g of the unsalted pistachios into a fine powder; small pieces may remain.

    🥜unsalted pistachios

  3. Step 3/9

    Add the maple syrup and melted coconut oil to the pistachio powder.

    🍁maple syrup
    🥥coconut oil

  4. Step 4/9

    Blend until a sticky dough forms.

  5. Step 5/9

    Wet your hands and scoop one heaped teaspoon of dough per cookie.

    🥄teaspoon

  6. Step 6/9

    Shape the dough into 12 small cookies and place them on a parchment-lined baking sheet.

    🍳baking sheet
    📜parchment paper

  7. Step 7/9

    Flatten the cookies slightly and sprinkle them with the remaining chopped pistachios.

    🥜unsalted pistachios
    🍳baking sheet

  8. Step 8/9

    Bake for 12 minutes at 180°C / 356°F.

    🍳baking sheet

  9. Step 9/9

    Remove the cookies from the oven and rest them for 20 to 30 minutes before serving.

    🍳baking sheet

Composition

Ingredients

Types

Nuts, Sweeteners, Oils

Ingredients

Unsalted pistachios, Maple syrup, Coconut oil

Notes

Unsalted pistachios (plus 1 handful for topping), Coconut oil (melted)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Lactose-free, Egg-free

Calories

143 kcal

Macro nutrients

Protein: 3.8g, Carbohydrates: 10.8g, Sugars: 7.5g, Fat: 9.8g, Fiber: 1.6g, Saturated fat: 2.8g

Nutritional Information

Minerals

Potassium: 170mg, Phosphorus: 125mg, Magnesium: 30mg, Iron: 0.7mg

Vitamins

Vitamin B6: 0.12mg, Vitamin E: 0.5mg, Vitamin K: 1.1mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

12 minutes

Overall

27 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

baking sheet, parchment paper, teaspoon

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon snack, Breakfast, Children's snack, Party

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Tender, Crispy edges

Flavors

Pistachio, Nutty, Sweet, Maple, Baklava-like

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep away from heat and humidity), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving), freezer : 60 days (Freeze in an airtight container,Separate layers with parchment paper)