Ingredients

The following ingredients have 8 Servings
  • 1/2 cup white whole wheat flour (or spelt flour or whole wheat pastry flour or use a gluten-free flour blend or Oat flour to make gf)
  • 1/4 cup + 2 Tbsp ground raw pistachio
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 tbsp vegan butter or oil
  • 2 tbsp non dairy yogurt or cashew cream (I use So Delicious Plain Coconut milk yogurt)
  • 1/3 cup + 1 tbsp powdered vegan sugar (use a Tbsp less for less sweet)
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract (optional)
  • 3 Tbsp apricot preserves or jam

Instruction

  • In a bowl, combine the flour, ground pistachio, baking soda and salt. whisk well.
  • In another bowl, melt the vegan butter. Add non dairy yogurt, sugar and almond extract and mix until well combined.
  • Add the dry to the bowl and mix until combined. The dough should be soft and well formed. Add a tsp or so more flour if too sticky, or a sprinkle of non dairy milk if too dry.
  • Chill for 15 to 20 minutes. Preheat the oven to 345 degrees F / 170ºc
  • Make small balls of the dough and press in the center to make a deep dent. Place on parchment lined baking sheet.
  • Take 3 to 4 Tbsp apricot preserves/jam in a small bowl and whisk a bit to make it smooth. Fill the cookies with 1/2 to 3/4 tsp apricot preserves.
  • Bake for 15 to 16 minutes. Cool completely and serve or store.