These lovely fluffy textured cookies require some moulded form like a mini pizza tray (most of you probably haven’t got one). I used cookie cutters and greased them prior of pouring the dough into them on a baking tray (yes the dough supposed to be liquid). For these cookies, you would need matcha green tea, which is a special Japanese, very fine powder tea. You can get it at any specialty tea stores
Fat for the form/cutters 100 g butter 60 g minced pistachios 50 g + 2 tsp icing sugar 50 g flour 4 egg whites 60 g ground almonds (with no skin) a good pinch of matcha green tea 70 g sugar 60 g dried cranberries1. Place the greased cutter forms on the baking tray (line it with parchment paper first). Heat up the oven ( 175 ; Gas mark 2). Melt the butter and grind the pistachios. Then whisk with a mixer the melted butter, 50 g of icing sugar, pistachios, almonds, flour, tea powder, eggs and sugar.
2. Depending on how many cookie cutters you have, pour half of the dough into the cutters ( a tsp per cutter should be fine) and decorate the cookies with some cranberries. Bake the cookies for 10-12 minutes. Take out the cookies, let them cool down a bit and then sprinkle them with a bit of icing sugar
notjustanothercookingblog 