Moroccan Pistachio Chebakia Bites
A twist on traditional Moroccan chebakia cookies, these bite-sized treats combine the flavors of smoky spices and pistachio with the crunch of a hearty cookie.
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup pistachio meal
- ●1/4 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●1 large egg
- ●1/2 teaspoon ground cinnamon
- ●1/4 teaspoon ground ginger
- ●1/4 teaspoon smoked paprika
- ●1/4 teaspoon flaky sea salt
- ●1/4 cup pistachios, chopped
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, pistachio meal, sugar, and salt.
- 3
In a large bowl, whisk together the butter, egg, cinnamon, ginger, and smoked paprika.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- 5
Knead the dough for 5-7 minutes until it becomes smooth and pliable.
- 6
Cover the dough with plastic wrap and let it rest for 30 minutes.
- 7
Roll out the dough to 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
- 8
Place the cookies on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- 10
Transfer the cookies to a wire rack to cool completely.
- 11
Drizzle with honey and sprinkle with chopped pistachios before serving.
- 12
Serve immediately.