Pistachio Lemon Stars

Pistachios and fresh lemon zest are the stars of this delicious nutty citrus cookie recipe. Whole meal spelt flour instead of regular wheat flour, honey instead of sugar, and coconut butter makes them healthier than regular cookies.

Dark chocolate drizzle and crushed pistachios make those pistachio lemon stars wonders also eye catching. They are less sweet than regular cookies, but because of the unique blend of pistachio/lemon flavor they are so delicious that you won’t even miss the sugar.

Pistachio Lemon Stars

 

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Author: Amazingly Tasty

Ingredients

• 1¼ cup (about 140 grams) of pistachio nuts
• 1½ cup (about 200 grams) of whole meal spelt (or wheat) flour
• 3 tablespoons (about 60 grams) of honey
• ¼ cup (about 60 grams) of virgin coconut oil
• 2 egg yolks
• Zest of 3 lemons
• 2 ounces (about 55 grams) of 70% dark chocolate
• ½ teaspoon baking powder
• Pinch of salt

Instructions

1. Place 100 grams of pistachios in a high speed blender or in a food processor and blend until you get fine pistachio meal.
2. Evenly chop 40 grams of pistachios with sharp knife.
3. In a bowl, combine coconut oil, egg yolks, lemon zest, and honey.
4. Incorporate the wholegrain spelt (or wheat) flour, finely ground pistachios, baking powder and salt; stir into the wet ingredient mixture.
5. Mix well using hands until dough comes together.
6. Chill the dough for at least one hour.
7. Place the dough onto a floured, clean surface. Sprinkle the top of the dough with flour as well. Roll out the dough ⅙ inch thick. Make sure that it isn't sticking to the work surface.
8. Cut into star shapes with cookie cutters.
9. Place cookies 1 inch apart on parchment paper on cookie sheets.
10. Preheat oven to 350 degrees F (175 degrees C).
11. Bake for about 14 minutes, until firm. Don't over-bake. Wait to cool down.
12. Drizzle with the melted dark chocolate, sprinkle with chopped pistachios for decoration and extra flavor and place on waxed paper to set.

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