Orange, honey and pistachio biscuits
I am not embarrassed to say that a lot of my Christmas shopping has been done online. It has been hard to put off chores and to be able to do things that I want to, such as blow drying my hair or going for a run. I guess that’s adulthood.
Adulthood also means more and more of my friends are now having kids, and my lack of time really holds no comparison to what all the mammas I know have to juggle on a daily basis.
Karla, my co-blogger, told be that being a mum and being with her family did not leave her with a lot of time to dedicate to the blog. I visited her last month and she cooked me some amazing stuff: creamy soups and quinoa patties which were to die for. She is a pro at seasoning, and one of the most creative people I have ever met. Obviously I am sad that our partnership has come to an end, but our friendship is strong even with the Channel between us.
This recipe is for her. Karla loves Christmas biscuits I bought the cutters that I used for this recipe whilst in Germany with her.
The filling is a simple reduction of orange juice and honey (I am currently obsessed with reducing fruit juices). I wanted to bathe in it after it had cooled down, it was so good. I honestly can’t remember how many biscuits this recipe yielded as I ate so many of them as I progressed with the baking.
Orange, honey and pistachio biscuits
500ml orange juice
100g honey
155g unsalted butter
80g icing sugar
Pinch of salt
1 egg
100g pistachios
1. Start by making the filling, mix orange juice and honey in a pan, on a low heat let it boil gently. When the liquid comes to a rolling, increasing in size, leave it to do this for 2 minutes. Take off heat and let it cool completely. You’ll need a large pan here so that mixture does not overflow
2. In a food processor blitz the pistachio to fine pieces, but not to the point of nut butter. Set aside
3. Now blitz the the icing sugar, butter and salt.
4. In a large ball combine the butter mixture with the egg. Lastly add the nuts. Chill for 1 hour
5. Cut into desired shapes and chill again for 20-30 minutes. Preheat the oven to 160C fan. Bake for 10-12 minutes until golden in colour. Allow biscuits to cool completely before adding the filling and sandwiching them together.
