Pistachio Kadayif Cookie
Delightful crispy cookies made with kadayif dough and finely chopped pistachios, perfect for family gatherings and festive occasions.
Ingredients
Main Ingredients
- 400 grams Kadayif dough This is the main ingredient that gives crunch.
- 1 cup Pistachios, finely chopped For stuffing and topping.
- 1/2 cup Butter, melted Ensure it’s halal.
- 1 cup Sugar For sweetness.
- 1/2 cup Water For making syrup.
- 1/4 cup Honey To drizzle on the cookies.
- 1 teaspoon Vanilla extract Ensure it’s alcohol-free.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Gently loosen the kadayif dough with your hands until fluffy.
- In a large bowl, pour the melted butter over the kadayif dough and mix until fully coated.
- Form small discs from the dough, adding a tablespoon of finely chopped pistachios in the center.
- Seal the edges to form a cookie shape.
Baking
- Place the cookies on a lined baking tray and bake for 18-20 minutes until golden brown.
Making Syrup
- Combine sugar and water in a saucepan over medium heat and stir until dissolved.
- Add honey, bring to a gentle boil for 5 minutes, then remove from heat and stir in vanilla extract.
Finishing Touch
- Allow cookies to cool slightly, then drizzle the syrup generously over each while still warm.
- Let them absorb the syrup for about 10 minutes before serving.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. Reheat at 300°F (150°C) for 5-7 minutes to regain crunch.