Servings: 12 serving
Equipment
Ingredients
For the Biscuits:
- 2 cups organic white spelt flour
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon Himalayan pink salt
- 1/4 cup cold ghee plus extra for brushing
- 3/4 cup grass-fed whole milk or almond milk
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cardamom
- 1 tablespoon pistachio paste for natural flavor and color
- 1 tsp matcha powder
- 1/4 cup finely ground pistachios plus whole pistachios for garnish
For the Glaze:
- 1/2 cup maple powdered sugar sifted
- 2 tablespoons pistachio paste
- 2-3 tablespoons grass-fed whole milk or almond milk
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, sift together the spelt flour, baking powder, salt, and cardamom.
- Cut in the cold ghee using a pastry cutter until the mixture resembles coarse crumbs.
- Stir in the milk, maple syrup, and pistachio paste until just combined to form a soft dough. Fold in the ground pistachios gently.
- Turn the dough onto a lightly floured surface and gently knead a few times. Roll out to about 1 inch thick.
- Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the biscuits are lightly golden.
- While the biscuits bake, prepare the glaze by whisking together the powdered sugar, pistachio paste, and milk until smooth and spreadable.
- Once the biscuits are done, let them cool slightly, then brush with the pistachio glaze and garnish with whole pistachios.
- Optionally, for added elegance, dust with a light sprinkle of culinary-grade gold leaf.
- Serve these Cardamom and Pistachio Biscuits as part of a sophisticated afternoon tea or as an elegant breakfast option.
Tried this recipe?Let us know how it was!
MUSE 2: The Brain Sensing Headband - Meditation Tracker: stop guessing if you're doing it right!
$249.99
We earn a commission if you make a purchase, at no additional cost to you.
06/10/2024 12:05 pm GMT
