Sugar-free orange and pistachio cookies

Ingredients for 1 servings:

• 100 g pistachios (skinless if possible)
• 30 g almonds, ground
• 200 g soft dates
• 200 g flour
• 150 g butter
• 1 orange(s), untreated, zest thereof
• some cinnamon powder
• 1 egg(s)
• 1 soft date
• 1 tbsp orange juice
• 1 egg white
• 100 g pistachios (skinless if possible)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 8 minutes; Total time approx. 12 hours 38 minutes

with the sweetness of dates, suitable for Baby Led Weaning (BLW)

Finely grind the pistachios and process them with the almonds and dates in a food processor fitted with a chopping blade until finely crumbly. Add the orange zest and a pinch of cinnamon and mix. Then stir in the egg, flour, and butter in small pieces. Place the finished dough in a freezer bag, flatten it, and let it rest in the refrigerator overnight. The dough should be firm. Roll out the dough to a thickness of 5-10 mm, cut out shapes as desired, and place on a baking sheet lined with baking paper. Preheat the oven to 170°C (top/bottom heat). Bake the cookies on the middle rack for about 8 minutes. Remove from the oven while still soft and let cool on a plate. For the decoration (decoration is not suitable for BLW), puree the date and egg white in a blender. Heat the orange juice and slowly add it to the egg-date mixture. If the mixture isn’t thick and creamy, stir in half a teaspoon of cornstarch. Finely chop the skinless pistachios. Brush the cookies with the egg mixture and sprinkle with the pistachios. These ingredients yield approximately 2 baking sheets. Tip: If possible, the skinless pistachios should be used. This is the only way to achieve a nice green appearance. The cookies will also turn a green color if the skins are used without the skin (the cookies in my photo are with the skin). The skins can be easily removed by boiling the pistachios in a little water for a few minutes. Then let them cool briefly and simply wipe the skins off the pistachios with your fingers. The cookies are also delicious with almonds on their own. Simply replace the pistachios with almonds.