Monday, June 10, 2013

Pistachio and Sesame Seed Cookies

pistachio and sesame seed cookiepistachio and sesame seed cookie1
This cookie won't do anything to be noticed or to capture your attention.  The aspect is simple and discrete.  It will sit quietly to be left unobserved.  It timidly keeps its ingredients intimate. It won't talk, sing or dance.  It waits and waits and waits until you take the first bite and that's when it reveals music of flavor that you would have never thought as so sublime.  

Don't judge this cookie by its looks, it is deceptively delicious.

Photo tip:
Did you notice a difference in these pictures from my usual ones?  I've been using the "super-new-fantastic-I'm in love with it" VSCO cam app, which you can see more of in my instagram photos.  If you haven't discovered it yet, and you have an iphone, I truly suggest you give it a try, it's absolutely awesome.  I love the vintage feel of pictures, especially when I combine a picture to a subject like this cookie, that can bring back simple memories. This app allows you to  modify pictures in an easy, fast way with many beautiful effects.    


50 gr whole wheat flour
50 gr rice flour
50 gr white flour
90 gr pistachio roughly chopped 
15 gr sesame seeds
110 gr brown sugar
90 gr butter
1 pinch salt
1 tsp baking powder
1 egg

In a bowl, mix dry ingredients: flour, salt, baking powder, sesame seeds and pistachios.  In a blender beat butter and sugar until soft and light, add egg.  Add the dry ingredients and mix to form a ball.  Make 15 small balls (you can use an ice cream scoop)  and place on a oven tray covered with parchment paper.  Bake in a preheated oven at 180°C for 15 minutes.  Let the cookies bake more if you like them crisp or less if you like them chewy.


  1. Lovely cookies and combination! I bet they are addictive.



  2. Ciao Rosa...more addictive than I thought!

  3. There is something wrong with this recipe - sugar is meant to be both mixed with the dry ingredients, and beat the butter? If so, how much sugar goes with the dry and how much with the butter & egg? I have made these, they are very tasty, but airy and break easily.

  4. I apologize for the confusion. You're right! All of the sugar goes with the butter, only after the butter/sugar are creamed and fluffy incorporate the egg so that it blends in completely. I hope you try them again and enjoy them more. Thank you :)

  5. thank you very much :) will give them another try now - as said in my previous message: they are incredibly tasty!