Sabi’s Turkish Pistachio Kurabiye (cookie)

by Lorena Sabata

Prep time: 3 hours (including chill time) | Bake time: 20 mins

Ingredients:

80g Kape Pure Pistachio Butter
145g softened vegan butter
80g coconut sugar
1/2 tsp fresh orange zest
280g gluten free flour
30g Kape Pure Activated Pistachios, crushed, for decorating
30g icing sugar for decorating

Method:

Mix pistachio butter and vegan butter together then add the sugar and mix until a smooth paste. 

Add the orange zest. Then slowly add the flour and mix until all combined.

Gather into a ball and wrap with cling film and let it set in the fridge for up to 3 hours.

Line your baking paper.

Get a small scoop of cookie dough and roll in the palm of your hand to make a small ball, try to make them all even so they bake evenly and place inch apart.

Bake for 20 minutes until golden.

When they have cooled but still a little warm, lightly dust with icing sugar and leave to set.