Honestly, this post is going to be difficult for everybody who don’t want getting addicted to these cookies. Unfortunately for me it’s already too late, which is not that difficult as I am known as a person who has a potential addictiveness. Not only for a particular thing, it can happen everywhere. Be it when eating something very delicious, be it when smoking cigarettes or be it when going into a casino. If I do something which delights me for a moment, I need it immediately again for the next moment. Ah and besides, I gave myself a rule to go only at most once a year into a casino and I am happy it works, otherwise I would struggle saving my money trust me.
But, I am working on that even if it’s sometimes hard. I know myself best and this is something I really don’t want to have anymore – being addicted. I simply want ‘to be’, nothing else.
Coming back to the cookies. Within this post I thought to bring up 2 great recipes, as I tried them almost at the same time and I don’t want my blog post ideas to queue. So you got 2 in 1, isn’t that great?!
The idea to make pistachio ginger cookies came up when I read this post Ginger Pistachio Shortbread Cookies. I was wondering how the different tastes match together and immediately tried them. And even if the taste was great, somehow the consistency of the cookie was not as expected. I never tried them again but kept the idea at the back of my mind. After some time, I tried the Rosemary Almond Shortbread Cookies and at this time I thought that this is a great opportunity to try them with pistachios and ginger in there instead of almond and rosemary. As expected, the cookies were great and are an adventure for your sense of taste, yeeeeeeeiah!!!
On the other side I stumbled over the Hazelnut Fingrs already a long time ago. Now the time has finally come to try them. Maybe I waited so long as I was not that confident about them. Not because of the recipe or the presentation of them which is honestly great, but because of the hazelnuts. Actually I don’t work so much with hazelnuts. Do you know ‘Studentenfutter’? In Switzerland we call it as well ‘Tutti-Frutti’ (but not to mix up with the TV-Show) and actually I don’t know what’s the correct translation for it in English, maybe simply nuts and raisins? However, when I buy a pack of Tutti-Frutti, the poor hazelnuts always remain as all others are simply better.
So even if they are not my favorite nuts it has to be said when using hazelnuts for cookies or cakes, it is very delicious. This is what I remembered myself as well and therefore started to make the Fingr’s.
So keep your taste open for new things, even if there is something inside you don’t like very much, you will never know how it tastes in combination with other ingredients.
preheat your oven to 160 degrees Celsius
170g unsalted butter,
100g light brown sugar,
mix together until fluffy
240g spelt flour,
2 tbsp ground ginger, organic
80g chopped organic pistachios,
add and mix together with your hands, make balls to put onto the baking sheet and flatten with a fork, bake for approx. 25 minutes
- Hazelnut Fingr’s, recipe found at Have cake will travel:
preheat oven to 170 degrees Celsius
60g ground hazelnuts, organic (I don’t have a food processor, that’s why I bought already ground hazelnuts),
180g spelt flour,
1/4 tsp salt,
60ml pure maple syrup (direct from Canada ),
56g semi-solid coconut oil, melted,
add to the dry ingredients and mix together, the dough should be kneadable and not crumbly
place the dough on a prepared sheet, knead it just to make sure it is cohesive, and press it down with your hands to form a rectangle, cut the rectangle into 2.5-cm wide, 10-cm long fingers, use a fork to prick the tops of the shortbread.
Arrange the fingers that there’s a space between them and bake for approx. 24 minutes until the fingers are light golden brown around the edges, and at the bottom