Lemon Cranberry Pistachio Cookies
Posted on September 09 2011 | (7) Comments
Category: Raw Dessert and Snack Recipes
Yield: 24 cookies
These nutty cookies, punctuated by bright red, tart cranberries, will light up any holiday party.
- 1 cup raw almonds (unsoaked)
- 1/4 cup raw pistachios (unsoaked)
- Pinch salt
- 8 pitted medjool dates
- 1 teaspoon lemon zest
- 1/4 cup dried cranberries
- measuring cups and spoons
- food processor
- rubber spatula
- small mixing bowl
- medium mixing bowl
- file grater or zester
Place 1/2 cup of the almonds in a food processor fitted with the S blade and process until finely ground. Set aside in a small mixing bowl. Put the remaining 1/2 cup of almonds and all of the pistachios and salt in the food processor and process until coarsely chopped. Add the dates and lemon zest and process until the mixture begins to stick together. Don’t overprocess; chunks of almonds and pistachios should still be visible. Add the dried cranberries and pulse briefly, just until mixed.
Remove the cookie dough from the food processor and place in a medium mixing bowl. Scoop about 1 tablespoon of the dough into your hand and squeeze it firmly until it sticks together. Roll it into a 1-inch ball and flatten it slightly to make a cookie. Repeat until all of the dough has been used. Roll each cookie in the ground almonds and place it on a plate. Chill the cookies in the refrigerator for at least 1 hour before serving.
Stored in a sealed container, Lemon-Cranberry-Pistachio Cookies will keep for 1 month in the refrigerator or for 3 months in the freezer.
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