20/05/2026
Pistachio & lemon sandwich biscuits 🍋
Short, buttery biscuit flowers filled with creamy pistachio spread, the perfect spring recipe! 🌼
Method:
1️⃣ Preheat the oven to 160°C fan/180°C.
2️⃣ In a food processor blitz the pistachios to a coarse powder
3️⃣ In a bowl add the caster sugar and lemon zest. Rub the zest into the sugar to release the oils.
4️⃣ Add the ground pistachios, flour and salt and whisk together.
5️⃣ Add the butter and use your fingertips to rub the butter evenly into the flour mix.
6️⃣ Tip out the mix onto a lightly floured surface and knead the dough just enough to form two balls. Roll out each ball to roughly 4mm in thickness then using your cookie cutter cut out 10 full flowers and cut out 10 additional flowers with a hole in the middle. Gently transfer to a lined tray and refrigerate for 15 mins.
7️⃣ Bake for 18-20 mins until lightly golden and allow to cool fully.
8️⃣ To assemble the sandwiches, dust the tops with icing sugar then spoon the pistachio spread onto the bottoms and press the tops on. Enjoy!
Makes 10.
Ingredients:
135g plain flour
45g caster sugar
90g vegan butter (cubed, chilled)
35g pistachios
1 lemon (zest only)
salt (generous pinch)
creamy pistachio spread
