This recipe is so easy. SO EASY. Don’t let the fact that you need to finely grind pistachios scare you. You can use a coffee grinder or food processor to make an easy job of it. I just cut these up into bars and layered them on my cake platter. Not only do they look yummy, but they’re far sweeter than I thought they’d be – and also taste very wholesome to boot.
I found the recipe for Sicilian Pistachio Cookies over at Ms. Adventures in Italy. There, she cut up the cookies using cookie cutters and then dipped them into chocolate. I can’t be bothered with too many complicated steps. I should say I am not a baker; I am a cook. I love lots of freedom to create when I cook, but I prefer to just follow a simple recipe when I bake. I opted to cut these into bars and really, they don’t need the chocolate. They are so sweet as they are. Look at all that yummy sugar on top.
Please make these cookies, right now. They look gorgeous on a cake platter and will really impress those folks who love something simple like biscotti at the end of a meal, but find biscotti too dry and not very sweet. In fact, these were eaten up so fast via two gatherings of friends, that I have to make more today for another dinner party tomorrow – which actually involves some Sicilians! I love these.
