‘When she smiled, the lines in her face became epic narratives that traced the stories of generations that no book could replace’.
It’s my grandmothers 100th birthday today. She passed 7 years ago, but it feels like yesterday. She taught me how to love unconditionally, to open your arms kitchen and home and to laugh every day, especially at yourself. I’ll never stop learning from her, no matter how long she is physically gone.
She loved pistachios and so when I saw this recipe so close to her birthday, I knew that it was the inspiration I needed to make something just for her.
The original recipe that these cookies were adapted from my friend Kate Ray, she has an amazing food blog, which had innovative recipes and amazing foodie interviews. Please check her out. (https://kateray.substack.com)
Ingredients
- 125g pistachios
- 50g pecans
- 28g (2 tbsp) coconut oil, melted.
- 100g refined almond flour.
- 140g brown sugar.
- 75g gluten free flour (Bob’s red mill)
- ¼ cup non-dairy milk
- ½ tsp. vanilla extract
- ½ tsp. salt
- 1 tsp. baking soda
Method
- Preheat the oven to 375F.
- Toast the nuts for around 5 minutes, if you start to smell them you have gone too far, and the oils have started to come out.
- Let them cool and add to a food processor. Pulse until starting to break up.
- Add the rest of the ingredients and process until they form an even dough.
- Divide into 12 balls, place on a baking tray and place in the fridge to firm for 10-15 minutes.
- Once the dough is firm, press them down with a fork in a crisscross pattern.
- Sprinkle some flaky salt on top, this is a great contrast to the sweetness of the cookie. I had some smoked salt, which I used.
- Bake for 15 minutes and let cool on the tray, they will firm up more as they cool.
