Gluten free lemon and pistachio cookies are a decadent treat I hadn't experienced before, and I was not let down by the chew of the ground pistachios, tang of the ripe lemon and bite of sugar from the drizzled glaze topping.
‘Crack, snap and crunch’ were the sounds that dominated golden hour on family holidays in Greece. While I shuffled the cards, ready to be defeated once again at rummy, my mother used her newly decorated holiday nails to prepare a bowl of pistachios, which we engulfed in anticipation for a night of Greek cuisine.
To us, pistachios were an emerald rarity, experienced only during that two-week annual family holiday. Now pistachios are an easily accessible ingredient, pleasing us by adding a powerfully chewy texture to biscuit and cookie recipes, along with their beautifully green décor.
Lemon and pistachio are a flavour profile gifted to us by the heavens, engulfing our mouth with the taste of summer. Equal parts zesty and nutty, this cookie will be remembered by those you grace with it.
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a simple ingredient swap.
1. Brown your butter over a medium heat and leave to cool before using.
2. Combine the sugars and pour in the browned butter, whisk until combined.
3. Add both the egg and egg yolk before whisking again until fluffy.
4. Fold in the dry ingredients, and once all ingredients are incorporated, mix the blitzed pistachio and chopped and zest of lemon. Add a tablespoon of pistachio paste and slightly mix in with the dough, keeping some of the vibrant green colour. Cover the mixing bowl with cling film and place in the fridge to cool for 4 hours before baking.
5. Once properly cooled, use a cookie spoon to measure out evenly sized dough balls. Make sure they are well spaced apart on the baking tray.
6. Bake for 11 - 12 minutes. Prepare the sugar glaze by sieving the dry ingredients into the wet and mixing thoroughly. Use a knife to tap the cookies into a nice circular shape. Allow to cool completely before dripping the sugar glaze on top.
In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your gluten free lemon and pistachio cookies.
Don't have a huge sweet tooth? Simply don't add the sugar glaze. Only want a slight taste of pistachio without the vibrant green dough colour? Remove the blitzed pistachios and simply add small chunks along with the white chocolate.
While unlikely, you may have some uneaten gluten free cookies left to store. They will keep well in an airtight container for up to 5 days, left at room temperature or kept in the fridge.
Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.
Combine the sugars and pour in the lightly melted butter, whisk until combined.
Add both the egg and egg yolk before whisking again until fluffy.
Fold in the dry ingredients, and once all ingredients are incorporated, mix the blitzed pistachio and chopped and the zest of a lemon.
Cover the mixing bowl with cling film and place in the fridge to cool for 4 hours before baking.
Preheat your oven to 180c fan.
Once properly cooled, use a cookie spoon to measure out evenly sized dough balls. Make sure they are well spaced apart on the baking tray.
Bake for 11 - 12 minutes and prepare the sugar glaze by sieving the dry ingredients into the wet and mixing thoroughly.
Use a knife to tap the cookies into a nice circular shape and allow to cool completely before drizzling the sugar glaze.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.