Often the best recipes are the simplest, and so it is with this recipe for Two Ingredient Pistachio Biscuits - which is so easy "even a child could do it" ...said my grandmother about boxed cake mixes, who then proceeded to bake the cake without adding the required water!

2 Ingredient Pistachio Biscuits are sure to impress.

These Two Ingredient Pistachio Biscuits are reminiscent of the flavours of baklava, and are suitably sweet. Don't be expecting a low carb recipe!

Before we get to the recipe

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Two Ingredient Pistachio Biscuits (Cookies)

Gluten and grain free, these delightfully crispy Two Ingredient Pistachio Biscuits are sure to impress.

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Course: Snacks

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: cookies

Author: Allison Jones

Ingredients

1 heaping cup raw pistachios 175g/a little more than 6oz
¼ cup honey liquid measure - use rice syrup for vegan option
2 pinches cooking/kosher salt optional

Instructions

Pre-heat oven to 165C (330F) and line a baking tray with parchment paper.
Melt the honey to a liquid if it's not in liquid form - don't let it boil, gentle heat is ideal. Ensure the measurement after melting is correct. Let the honey cool.
Place the pistachios in the food processor. Pulse for 20 seconds on and off until broken down in to small pieces. Remove 1 heaped tablespoon from the mixing bowl and set aside.
Continue to process the remaining pistachios until a flour or meal is formed. Be careful to avoid turning the pistachios in to butter. A somewhat coarse texture is good.
Place the pistachio flour into a mixing bowl, pour the honey in and mix until well combined.
Use a tablespoon to scoop out amounts for each biscuit. Shape in to a round biscuit shape and place on the lined tray. You may want to keep a large bowl of warm water on the bench to rinse hand or spray your hands with some oil. Repeat until the mixture is used up. Use the pistachio pieces that were set aside to gently press in to the top of each biscuit.
Bake for 8 minutes, then turn the tray and bake for another 2-4 minutes, ensuring the biscuits are lightly brown on the edges. Keep an eye on them to avoid burning. Cool on the baking tray/sheet.
Store at room temperature for up to 3 days or freeze.

Notes

Equipment: food processor/high speed blender/Thermomix, baking tray/sheet, parchment/baking paper, mixing bowl, large bowl with warm water, measuring cups and spoons

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