Sweet Citrus and Pistachio Cardamom Crisps

No sparkling sugar on hand? Simply substitute it for granulated sugar. It won’t have the beautiful crystals, but it will taste just as delicious! Don’t be stressed out by the 2 hour & 8 minute prep time! Only 15 minutes is active time the rest of the time the dough is chilling in the refrigerator.




  1. In a small bowl stir together the sparkling sugar, pistachios and coconut until combined. Set aside.
  2. Place the butter, sugar and orange zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Add the egg yolk, vanilla and orange extracts; beat until pale and fluffy, about 2 minutes.
  3. Reduce the speed to low and add the flour, cardamom and salt; mix until smooth.
  4. Wrap the dough in plastic wrap and transfer to the refrigerator to chill for 2 hours until the dough is firm.
  5. Preheat the oven to 350° F.
  6. Transfer the dough to a nonstick baking mat, Silpat’s work nicely. Sprinkle a small amount of flour over the dough and onto a rolling pin then gently begin to work the dough into a rectangle that is about 1/4-inch thick. You may find that it is easier to work the dough with your hands in the beginning, then sprinkle with flour and roll lightly to smooth. This dough is very tacky, so be mindful to not put too much pressure onto the rolling pin or the dough will stick to it. Alternatively, you can place a sheet of wax paper over the top of the dough to roll it out.
  7. Using a pizza wheel, score the dough into small squares that are 1 1/2-2 inches in size. carefully transfer the baking mat to a sheet pan then brush with the beaten egg white and sprinkle with the pistachio mixture.
  8. Bake for 12-14 minutes until the edges are pale golden brown. Remove from the oven and run the pizza wheel along the original cuts and place the sheet pan on a wire rack for 5 minutes to cool before transferring the crisps to the rack to cool completely. Cookies can be stored in an air tight container for up to 2 days.
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