Recipe
Lebanese-inspired Honey Pistachio Cookies
Sweet Delights: Honey Pistachio Cookies with a Lebanese Twist
4.5 out of 5
Indulge in the flavors of Lebanon with these delectable Honey Pistachio Cookies. This Lebanese-inspired recipe combines the richness of honey and the nuttiness of pistachios to create a delightful treat that will transport you to the vibrant streets of Beirut.
Metadata
Preparation time
20 minutes
Cooking time
10-12 minutes
Total time
30-32 minutes
Yields
Makes approximately 24 cookies
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free (if pistachios are omitted), Halal, Kosher (if kosher-certified ingredients are used), Egg-free (if egg substitute is used)
Allergens
Dairy (butter), Nuts (pistachios)
Not suitable for
Vegan, Gluten-free, Dairy-free, Paleo, Low-carb
Ingredients
While the original Czech Medvedie labky cookies are typically made with a buttery dough and filled with fruit jam, this Lebanese-inspired version replaces the jam with a mixture of honey and pistachios. The flavors are adapted to incorporate the Middle Eastern influence, using honey for sweetness and pistachios for a nutty crunch. The texture is also modified to be soft and chewy, rather than the traditional Czech crispness. We alse have the original recipe for Medvedie labky, so you can check it out.
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1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1/2 cup (120ml) honey 1/2 cup (120ml) honey
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2 large eggs 2 large eggs
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
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1 teaspoon baking powder 1 teaspoon baking powder
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1/2 teaspoon salt 1/2 teaspoon salt
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1 cup (120g) chopped pistachios, plus extra for garnish 1 cup (120g) chopped pistachios, plus extra for garnish
Nutrition
- Calories: 180 kcal / 753 kJ
- Fat: 9g (Saturated Fat: 4g)
- Carbohydrates: 23g (Sugar: 13g)
- Protein: 3g
- Fiber: 1g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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2.In a large mixing bowl, cream together the softened butter, granulated sugar, and honey until light and fluffy.
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3.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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4.In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
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5.Fold in the chopped pistachios, reserving some for garnish.
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6.Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon and sprinkle with additional chopped pistachios.
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7.Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Treat your ingredients with care...
- Pistachios — Make sure to chop the pistachios into small pieces to ensure an even distribution throughout the cookie dough.
Tips & Tricks
- For a more pronounced pistachio flavor, lightly toast the chopped pistachios before adding them to the cookie dough.
- If you prefer a softer texture, slightly underbake the cookies and allow them to cool completely on the baking sheet before transferring them to a wire rack.
Serving advice
Serve these Honey Pistachio Cookies as a delightful dessert or snack alongside a cup of aromatic Lebanese tea or Turkish coffee.
Presentation advice
Arrange the cookies on a decorative platter and sprinkle them with powdered sugar for an elegant touch. Serve them with a sprig of fresh mint for a pop of color.
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