This is my twist to this well known Mexican tea cake/ Russian Tea cake.
The traditional recipe calls for vanilla and (usually) finely ground pecans. I switched it up with freshly ground pistachios and orange blossom water to perfume this delectable cookie. It does not even take ten minutes to make the dough and then in the fridge for it to chill and firm up. You could use the freezer to speed things up if you are in a hurry.
One bite is the way to go with this buttery and rich cookie, otherwise you'll end up wearing confectionery sugar!
The dough is simple and straightforward. I made double batches of these at one go and it turned out fine. Read more about orange blossom water here.
No lovely anecdotes here, just plain baking madness!
Pistachio Tea Cakes
½ lb unsalted butter - softened
½ cup confectionery sugar - sifted
2 tsp orange blossom water
2 ¼ unbleached all purpose flour- sifted
¾ cup freshly ground pistachios
½ tsp salt
Cream butter, orange blossom water and confectionery sugar with a mixer on medium speed until butter is pale and fluffy. This usually takes around five minutes.
Add in flour, ground nuts, salt and mix till well combined. Refrigerate dough covered for 4 – 6 hours.
Preheat oven to 375 degrees. Sift 3 cups of confectionery sugar and set aside.
Take dough out of the refrigerator and let it sit for 10-15 minutes so that the dough will be pliable. Roll out teaspoonful of dough into little balls and arrange on baking sheets lined with parchment paper or Silpat.
Bake for 8 – 10 minutes. Roll hot cookies immediately in the pre sifted confectionery and cool completely on a rack ( if you have one). Roll in sugar again when the cookies have cooled. Trust me, it is worth it!