I love anything pistachio. I mean anything. Pistachio cake. Pistachio cookies. Pistachio ice cream. Pistachio candy. Pistachio custard. This adoration was most likely born out of the traditional Middle Eastern desserts I grew up savoring, especially those in mesmerizing bakeries lining the bazaars in my late father’s home town of Nazareth. Even though I was a small child, I can still smell the intoxicating aromas of pistachio filled baklava and sweets wafting through the spicy bazaar air. The recipe for these medallions was inspired by my Persian ice cream, and the need to incorporate it into a crunchy, creamy, grown-up ice cream sandwich. These cookies are perfumed with cardamom and offer a satisfying crunch from the nuts and demerara sugar which add a nice textural contrast to the creaminess of the ice cream.
1 Sugar Cookie Recipe
1 cups (145 grams) chopped raw pistachios
1/2 cup (45 grams) demerara or raw sugar
1/8 teaspoon cardamom
How to Use Them:
Preheat the oven to 350 degrees. Combine the chopped pistachios, sugar and cardamom in a bowl. Stir until combined and set aside. Make the sugar cookie recipe and roll out as instructed. Using a round cooking cutter, cut out the dough.Place the cut-out cookie in the palm of your hand and gently sprinkle on a layer of the pistachio mixture. Place the cookie in a prepared half sheet pan. Once you have a full tray ready for baking, very gently press down on the cookies to ensure the nuts are firmly in place.Bake for approximately 8-10 minutes, just until the edges begin to turn a light golden brown. These cookies are wonderful with a cup of tea, or my personal favorite way to utilize them is in an ice cream sandwich with this Persian ice cream nestled perfectly in between two medallions.