Christmas recipe: Pistachio almond butter biscuits

Dan Lepard's pistachio almond butter biscuits.
Dan Lepard's pistachio almond butter biscuits. Photo: William Meppem

Pistachios are my new favourite nut for Christmas, especially because there are so many great Australian growers producing them today. These crisp biscuits taste far more buttery than they are, thanks to a cheeky wallop of skimmed milk powder in the dough, so they don't go greasy if they're packaged and sit for a few weeks. I kept the flavour simple, but do add vanilla pod seeds in with the butter, or vanilla extract with the water if you like.


 "add vanilla extract with enough water to make a soft dough".

70g unsalted butter, softened

1/4 tsp teaspoon fine salt

80g castor sugar

20g golden syrup

20g skimmed milk powder

1 tbsp tablespoon (20g) water 

40g chopped almonds

40g chopped pistachios

170g plain flour

1/2 tsp bicarbonate of soda

1 tsp baking powder


1. Beat the butter, salt, sugar and syrup until smooth then mix in the skimmed milk power and water.

2. Stir in the almonds and pistachios. Then add the flour, bicarb and baking powder and mix to a soft dough.

3. Roll dough into a thick sausage shape, about 3cm diameter, on the bench then wrap in non-stick baking paper and keep in the fridge till you're ready to bake.

4. Preheat oven to 150°C (130°C fan-forced). Prepare two baking trays by lining with non-stick baking paper.

5. Let the dough soften very slightly at room temperature then slice into discs just under 1cm thick with a sharp knife. Place on prepared tray. They'll spread to about 5cm in diameter.

6. Bake for approximately 25 minutes. Leave until very cold before bagging for gifts.