Makes approx. 18 cookies
Prep time: about 2 hours
Ingredients:
225 g flour
¼ tsp salt
60 g finely ground pistachios
170 g butter, at room temperature (or a plant-based alternative)
100 g granulated sugar
2 large egg yolks (or a plant-based alternative)
1 tsp vanilla paste or vanilla extract
Green food colouring
La Vida Vegan chocolate spread
Method:
- In a medium bowl, combine the flour, salt and ground pistachios. Set aside.
- In another bowl, beat the butter and sugar with a hand mixer on medium speed until light and fluffy.
- Add the egg yolks and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
- Add the green food colouring and the flour mixture. Mix on low speed until a smooth dough forms.
- Shape the dough into a ball, wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
- Place the dough between two sheets of baking paper and roll it out to about 6 mm thick.
- Cut out oval cookies and place them on a baking tray lined with baking paper, leaving about 5 cm of space between each cookie.
- Cover the trays and chill the cookies again in the refrigerator for at least 1 hour.
- Preheat the oven to 175°C.
- Bake the cookies for 12–15 minutes at 175°C, until the edges are set.
- Let the cookies cool on the baking tray.
- Using half a teaspoon of La Vida Vegan chocolate spread, make a small round indentation in the centre of each cookie so it resembles the pit of an olive
