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  1. Home
  2. easy biscuit bake recipe

Pistachio & Coriander Seed Biscuits

Delicious snack or use as a dessert accompaniment - by Barbara Northwood
  • 02 Apr 2019
Pistachio & Coriander Seed Biscuits
Prep: 15 Minutes - Cook: 15 Minutes - Easy - Serves 25-30
Proudly supported by

Great accompaniment for a strawberry labneh (see recipe) or as a great little snack.

Ingredients

75g golden caster sugar

110g unsalted butter, softened

3 medium egg whites

60g self-raising flour

80g pistachios, 60g ground, 20g chopped

3 /4 tsp coriander seeds, toasted, 1/2 tsp ground

Method

  1. Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for
    2 hrs.

  2. Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Will keep in an airtight container for 2-3 days.

PER BISCUIT 

62 kcals • fat 4g • saturates 2g • carbs 5g • sugars 3g • fibre none • protein 1g • salt 0.1g

  • easy biscuit bake recipe
  • biscuit and cookie recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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