We start by preparing a savory dough for pumpkin and pistachio cookies, a recipe that will bring a special flavor at any time of the day. In a large bowl, using a whisk, we carefully mix the flour, baking powder, salt, and baking soda. These ingredients combine perfectly to ensure a fluffy and tasty cookie. Once we have made this dry mixture, we transfer everything to a blender, adding the cubed butter. We pulse for 10-15 seconds until the butter is fully incorporated into the flour mixture. If you prefer, you can do this step manually, but it will require more time and effort.
Once the butter is well integrated, we put the mixture back in the bowl and add the pumpkin puree, sugar, and ground pistachios, mixing with a spatula until homogeneous. Then, we pour in the buttermilk and vanilla extract, continuing to mix with a fork to form a dough. We transfer the dough to a floured surface, being careful not to stick to the work table. We sprinkle a little flour on the dough as well, forming a rectangle.
Now comes an important technique: we bring 1/3 of the dough towards the center, then 1/3 from the other side over it, sprinkling a little flour again to avoid sticking. We turn the dough, apply a light press to bring it back to its original shape, and repeat this process twice. Finally, we shape the dough to have dimensions of 20 cm in length and 15 cm in width. We cut the dough in half lengthwise and then into 3 widthwise, with each square divided in half diagonally.
After finishing the cutting, we preheat the oven to 190°C (gas mark 5). We transfer the cookies to a baking tray covered with aluminum foil. In a small bowl, we beat an egg with a little milk, and with a brush, we glaze the top of the dough for a golden and appetizing crust. We bake the cookies for about 20 minutes, but the baking time may vary depending on the oven.
In the meantime, we take care of the glaze. In a small bowl, we combine powdered sugar with maple syrup and a few drops of milk, mixing well until the desired consistency is obtained. Adjust the glaze consistency by adding more milk or powdered sugar, depending on preference. Once the cookies are baked, we transfer them to a cooling rack, where we let them cool completely before glazing.
It is important to wait at least until room temperature before serving, to allow the flavors to fully reveal themselves. These pumpkin and pistachio cookies are perfect to be enjoyed alongside a cup of tea or coffee, and if you use salted pistachios, don't forget to reduce the amount of salt added in the recipe or even omit it completely!
Once the butter is well integrated, we put the mixture back in the bowl and add the pumpkin puree, sugar, and ground pistachios, mixing with a spatula until homogeneous. Then, we pour in the buttermilk and vanilla extract, continuing to mix with a fork to form a dough. We transfer the dough to a floured surface, being careful not to stick to the work table. We sprinkle a little flour on the dough as well, forming a rectangle.
Now comes an important technique: we bring 1/3 of the dough towards the center, then 1/3 from the other side over it, sprinkling a little flour again to avoid sticking. We turn the dough, apply a light press to bring it back to its original shape, and repeat this process twice. Finally, we shape the dough to have dimensions of 20 cm in length and 15 cm in width. We cut the dough in half lengthwise and then into 3 widthwise, with each square divided in half diagonally.
After finishing the cutting, we preheat the oven to 190°C (gas mark 5). We transfer the cookies to a baking tray covered with aluminum foil. In a small bowl, we beat an egg with a little milk, and with a brush, we glaze the top of the dough for a golden and appetizing crust. We bake the cookies for about 20 minutes, but the baking time may vary depending on the oven.
In the meantime, we take care of the glaze. In a small bowl, we combine powdered sugar with maple syrup and a few drops of milk, mixing well until the desired consistency is obtained. Adjust the glaze consistency by adding more milk or powdered sugar, depending on preference. Once the cookies are baked, we transfer them to a cooling rack, where we let them cool completely before glazing.
It is important to wait at least until room temperature before serving, to allow the flavors to fully reveal themselves. These pumpkin and pistachio cookies are perfect to be enjoyed alongside a cup of tea or coffee, and if you use salted pistachios, don't forget to reduce the amount of salt added in the recipe or even omit it completely!
Ingredients
12 biscuits. For the dough: 219g white wheat flour (without raising agents) 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 60g brown sugar 1/2 teaspoon vanilla extract 86g cold unsalted butter cut into small pieces 1/2 cup pumpkin puree 2 tablespoons unsalted ground pistachios 80ml buttermilk 1 egg with a little milk. For the glaze: 2 tablespoons powdered sugar 1/2 teaspoon maple syrup a few drops of milk.