Pistachio Lace Cookies with Tahini and Chocolate

Lace cookies have been a well-loved post at myjerusalemkitchen. Every day, more of you come to my site for the Dark Chocolate, Almond & Orange Lace Cookies than any other recipe, and in 2011 and 2012, it was my top post. It’s no wonder really: these cookies are insanely addictive. Ruin, ruin, ruin your diet addictive.

So, it felt like the right time for a remix. While I was living in Jerusalem, there was nothing I wanted more than the sweet simplicity of a dark chocolate and almond lace cookie from Trader Joe’s. Now, thinking of my time abroad, I’m finding the flavors of Jerusalem slipping into my cooking in surprising ways.

Instead of almond, these cookies are filled with pistachios (the nut of royalty!) and laced with the faintest hint of cardamon. How do you eat these? Take two cookies, smother a mixture of melted dark chocolate and raw tahini between them, sit back, think about happiness.

And many thanks to my fabulous friend Ben Blumenthal for his photo editing guidance.

Makes about 18 3″ x 3″cookies

What You Need:

1/2 c brown sugar

2 tblsp butter

2 tsp vanilla extract

2 tblsp cream

1/4 c honey

1/3 c all-purpose flour

1/2 c pistachios; coarsely ground

1/2 tsp cardamon

For Dipping:

1/2 c raw tahini

abour 1/4 c dark chocolate

How To Do It:

Note: Please check out this post for some important tips on making these cookies and for some creative tips. (summary: do not put batter on a hot/warm pan; you must follow the order of the instructions; if your cookies are weirdly shaped, before they completely cool you can use scissors to cut them into perfect circles.)

Put the sugar, butter, vanilla and honey in a small sauce pan and, while stirring continuously, bring to a boil. Let boil for one minute then remove from the heat.

In a small bowl, combine the flour, pistachios and cardamon. Mix well. Add this mixture to the the wet mixture in small batches and combine thoroughly. Let sit for about 20 minutes or until the batter is cool enough to be handled (although you won’t be handling it). If the mixture is stiff when you return to it, heat it over a low flame for a minute or two.

In the meantime, preheat your oven to 350 F. Drop teaspoon sized dollops onto parchment paper (not wax paper!), and make sure you give these A LOT of room (about 2-3 inches) to spread out.

Cook for 8-10 minutes, depending on your oven (check your oven often the for the first batch so you get the hang of it). They are done when they turn a golden-brown color (not dark brown, and not as light as honey).  Immediately take the parchment off the pan (with the cookies on top still) and set aside to cool for a few minutes.

While the cookies are baking, you can melt the chocolate over a double boiler or in the microwave. Combine with the tahini. Spread, drizzle, dip. Do your thang. Put them all in the fridge for about 20 minutes before eating so they can firm up. Make them ahead, if you want, and store in the freezer. Enjoy!