Vegan Pistachio Shortbread Cookies
Pistachios are by far my favorite nut. They've got that aromatic aftertaste that keeps you coming back for more. You pair that with rose water, and the taste is reminiscent of baklavas. Most gluten-free and vegan shortbread recipes, I have found to be complete fails. This one is surprisingly just like the original version.
- Serves: 30 persons
- ¼cup water
- ½teaspoon agar-agar powder
- ½cup vegan butter, at room temperature
- ½cup solid coconut oil
- ¾cup powdered sugar
- 1½ cups brown rice flour
- ½cup finely ground pistachios
- 1½ teaspoons vanilla extract
- ¼teaspoon salt
- 3tablespoons aquafaba (chickpea water)
- 1½ cups powdered sugar
- 1tablespoon rose water
- 1cup finely chopped pistachios
Step 1Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
Step 2Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don't worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
Step 3Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
Step 4Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it's 1/4-inch thick, working it into your hands to warm it up if it's too thick.
Step 5Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
Step 6Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
Step 7Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
Step 8Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.