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Pistachio biscuits

  • Makes 30
Pistachio biscuits


  • 70 gram packet (½ cup) shelled pistachio nuts
  • 400 gram block frozen sweet pastry, defrosted
  • ½ cup lemon curd or honey

Lemon icing

  • about 1 cup icing sugar
  • grated rind and juice 1 lemon


  1. Process the pistachio nuts in a food processor until they are finely chopped.
  2. On a floured board, work the nuts into the pastry.
  3. Roll out the dough to 3-4mm thickness and cut into hearts 5cm wide. Place on a greased baking tray.
  4. Cut small 1-2cm round centres out of half the hearts. Re-roll the rounds of dough to make more biscuits.
  5. Bake at 180ºC for 12-15 minutes. Cool on a wire rack.
  6. Spread each holed heart with lemon icing and then join to a heart base with the lemon curd. Repeat with the remaining hearts.

Lemon icing

  1. Mix the lemon rind and sufficient lemon juice with the icing sugar to make a thin icing.

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