Zutaten für Pistachio 5 Spice Cookies
- Pistachio Nut
- 1/4 cup water
- Canola Oil
- Brown Rice Syrup
- Brown Rice Flour
- Amaranth Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Chinese Five Spice Powder
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Zubereitung von Pistachio 5 Spice Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a food processor, grind 1 cup shelled pistachios into a fine powder. Transfer to a medium bowl.
- Add 1/4 cup water, 1/4 cup vegetable oil, and 2 tablespoons of corn syrup to the pistachio powder. Mix well to combine.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 tablespoon five-spice powder.
- Gradually add the wet pistachio mixture to the dry ingredients, mixing until a soft dough forms. Do not overmix.
- Roll the dough into 1-inch balls. Place on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Rotate baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Makes about 3 dozen cookies.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
0 g
Zucker
1g
Fett
1g
Kohlenhydrate
1g
