Sabi’s Turkish Pistachio Kurabiye (cookie)
by Lorena Sabata
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
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.