Servings
32
Prep Time
30 min
Cook Time
45 min
Recipe by
Plugrà® Kitchens
Ingredients
| ¾ cup (150g) | granulated sugar |
| ½ cup (113g) | Plugrá Premium Butter, unsalted, softened |
| 3 lg. (150g) | eggs |
| 1 tsp. (5g) | vanilla extract |
| 1 tsp. (2g) | grated orange zest |
| 3½ cups (450g) | all-purpose flour |
| 1 tbsp. (12g) | baking powder |
| ¼ tsp. (1.5g) | salt |
| ½ cup (56g) | raw almonds |
| ½ cup (56g) | lightly salted, shelled, roasted pistachios |
Steps
| 1 |
Preheat oven to 375°F. Line cookie sheets with parchment paper.
|
| 2 |
Cream the sugar and butter at medium speed in the bowl of an electric mixer until well blended. Beat in the eggs, extract and orange zest.
|
| 3 |
Scrape down the bowl and add the flour, baking powder and salt on low speed, scraping occasionally until the mixture forms a dense dough. Stir in the nuts. Divide the dough into 2 pieces. Form each piece into a 10 x 3½-inch log on the parchment lined cookie sheets.
|
| 4 |
Bake for 20 to 25 minutes or until golden brown. Remove from the oven to cool for 10 minutes Slice each log on the diagonal into ½-inch slices using a long, serrated knife. Place the slices cut side up back onto the baking sheet. Bake for 5 to 7 minutes on each side until lightly toasted. Cool completely before storing.
|
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