Bahraini-inspired Pistachio Cookies

Ingredients

While the original Turkish Kalburabastı is traditionally made with walnuts, this Bahraini-inspired version replaces them with pistachios, a beloved nut in Bahraini cuisine. Additionally, the dough is infused with Bahraini spices like cardamom and saffron, adding a unique flavor profile to the cookies. These adaptations give the cookies a distinct Bahraini twist while still maintaining the essence of the original Turkish delicacy. We alse have the original recipe for Kalburabastı, so you can check it out.

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1/2 cup (100g) powdered sugar 1/2 cup (100g) powdered sugar
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, crushed 1/4 teaspoon saffron threads, crushed
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (120g) ground pistachios 1 cup (120g) ground pistachios
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon rose water 1 tablespoon rose water

Nutrition

• Calories: 180 kcal / 753 kJ
• Fat: 12g (5g saturated)
• Carbohydrates: 16g (6g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, cream together the softened butter, powdered sugar, ground cardamom, and crushed saffron threads until light and fluffy.
2. 2.
   Gradually add the all-purpose flour to the butter mixture and mix until a soft dough forms. Divide the dough into two equal portions and shape each portion into a disc. Wrap them in plastic wrap and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, combine the ground pistachios, granulated sugar, and rose water to make the filling.
5. 5.
   Take one portion of the chilled dough and roll it out on a lightly floured surface to a thickness of about 1/4 inch. Use a round cookie cutter to cut out circles from the dough.
6. 6.
   Place a teaspoon of the pistachio filling in the center of each circle. Fold the dough over the filling to form a crescent shape and gently press the edges to seal.
7. 7.
   Transfer the filled cookies to the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
8. 8.
   Allow the cookies to cool on a wire rack before serving.

Treat your ingredients with care...

• Pistachios — Make sure to use ground pistachios for the filling to achieve a smooth texture. You can grind them in a food processor or use pre-ground pistachio powder.

Tips & Tricks

• For an extra touch of indulgence, you can drizzle the cooled cookies with a glaze made from powdered sugar and rose water.
• If you prefer a stronger saffron flavor, you can increase the amount of crushed saffron threads in the dough.

Serving advice

Serve these Bahraini-inspired Pistachio Cookies with a cup of aromatic Bahraini tea or Arabic coffee for a truly authentic experience.

Presentation advice

Arrange the cookies on a beautiful platter and sprinkle them with a dusting of powdered sugar for an elegant presentation. You can also garnish with a few whole pistachios for added visual appeal.