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Archive for September 14th, 2020

I may have bought a few too many pistachios when I made the gelato so I thought I’d recreate the almond cookies  of Sevilla with pistachios, we loved them so much. I also had exactly 7 g of the matcha powder which was the perfect amount for the cookies. I served them for dessert one evening we had a friend over (in the back yard) and she couldn’t stop raving about them.

Pistacho-Matcha Tuiles de Sevilla

Makes one sheet pan about 34 cm x 38 cm (13.5″ x 15″)

Ingredients:

  • 1 large egg, at room temperature
  • 80 g sugar
  • 30 g unsalted butter, melted
  • 1/2 tsp pure vanilla
  • 50 g cake and pastry flour
  • 7 g matcha powder
  • pinch of salt
  • 75 g pistachios, chopped

Directions:

  1. Melt the butter and set aside to cool.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  3. Sift the flour with the salt and matcha powder and fold into the egg mixture.
  4. Pre-heat the oven to 265° F (130° C).
  5. Pour the entire batter onto a parchment-lined cookie sheet and spread out with an offset spatula until it is quite thin (about 3-4 mm) works out to about 34 cm x 38 cm. Evenly sprinkle the chopped pistachios onto the batter and gently push into the batter.
  6. Bake for 45 minutes to an hour or until evenly golden, turn the pan once about halfway.
  7. Cool completely and break into uneven pieces.
  8. Once cooled, store in an airtight container for about a week, but they won’t last that long!

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