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Orange, Cardamom and Pistachio Wedding Cakes
Swapped at the 2011 Cookie Swap by Maria del Mar Sacasa.
About This Recipe
| Yield: | Makes about 32 cookies |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 1 cup roasted, salted, shelled pistachios
- 1 tablespoons finely grated orange zest
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 2 cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 3/4 plus 1/8 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
Procedures
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1
Pulse pistachios and orange zest in food processor until pistachios are coarsely ground. Set aside.
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2
In large bowl, beat butter on medium-high speed until light and fluffy, about 1 minute. Pause mixer and add ½ cup confectioners’ sugar. Beat on low speed until fully incorporated, about 30 seconds. Scrape sides and bottom of bowl with rubber spatula; add vanilla. Mix on medium-high speed until incorporated, about 10 seconds.
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3
Pause mixer. Add flour, ¾ teaspoon cardamom, salt, and nut mixture; mix on medium-low speed until dough comes together, 60 to 90 seconds.
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4
With rubber spatula, scrape sides and bottom of bowl, patting dough down to unify it. Cover bowl with plastic wrap and refrigerate 30 minutes.
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5
Meanwhile, adjust oven rack to middle position and heat oven to 350°F. Line 2 baking sheets with parchment paper.
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6
Using a 1 tablespoon measure, scoop dough out onto prepared baking sheets, then quickly roll them between palms into balls and space them ½ inch apart. Lightly press cookies down to ½-inch thickness.
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7
Bake cookies until golden brown on bottom (they will remain pale on top) 15 to 20 minutes.
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8
Roll the cookies in the extra powdered sugar, cardamon, and cinnamon.

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