Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a medium bowl, sift together flour, baking powder, and a pinch of salt.
- In another large mixing bowl, beat eggs with granulated sugar and lemon zest until pale and fluffy.
- Add lemon juice, vanilla extract, and almond extract to the egg mixture, then fold in melted butter.
- Gradually add dry mixture to the wet ingredients until a soft, sticky dough forms.
- Stir in chopped pistachios.
- Cover dough and refrigerate for 1 to 2 hours.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion out dough balls and space them on prepared sheets.
- Bake for 13 to 15 minutes until bottoms are golden, and edges are lightly browned.
- Cool on sheets for a few minutes before transferring to a wire rack.
- Prepare the glaze by whisking together powdered sugar, lemon juice, and milk until smooth.
- Dip tops of cookies in glaze or drizzle it over them, then let set at room temperature for 30 minutes.
Nutrition
Notes
For best results, use freshly squeezed lemon juice and ensure accurate measurements.