Pistachio and Cardamom Cookies

Pistachio and Cardamom Cookies recipe and the scientific proof on whether dunking makes cookies taste better | deliciouseveryday.com

Are you a dunker?

Dunking or dipping cookies, or biscuits as we call them here in Australia, is something many of us love. In fact mention dunking amongst a group of friends and it’s likely to raise debate over the best was to dunk, and the best drink to dunk your cookies in.

For me that is without doubt a cup of tea. For my hubby it’s coffee, and for others it might be milk, or even, apparently, an ice cold glass of coke. While dunking a cookie in coke isn’t something I’m likely to try anytime soon, not least of which because I don’t drink soft drinks, did you know there is scientific proof that dunking actually makes cookies taste better?

A while ago I came across this article, where the one and only inquisitive Heston Blumenthal set out to prove, scientifically whether or not dunking really does impact flavour. And it does! We were right all along.

So next time you’re looking for something to dunk into your tea, coffee, milk, coke, beer, or whatever, why not give these buttery, crumbly and fragrant pistachio and cardamom cookies a try. As with the chai shortbread cookies I shared a while ago, these cookies are wonderfully fragrant, thanks to the addition of lemon zest and cardamom. And I think, in addition to their beautiful buttery taste, it’s the scent of lemon and cardamom that makes them so good that it’s difficult to stop at one, and even better when dunked!

Just a note, if you are going to make these cookies, and you should, the fragrance and full flavour isn’t fully realised until the day after baking. They really need a day for the cardamom and lemon zest have time to really infuse their heady scent. Alternately you could make the dough a day ahead and refrigerate it overnight before baking.

So tell me, are you a dunker and what is your dunking liquid of choice?

Pistachio and Cardamom #Cookies #recipe | deliciouseveryday.com

5.0 from 2 reviews
Pistachio and Cardamom Cookies
Prep time
Cook time
Total time
Serves: Makes 24 cookies
  • 2 cups plain (all purpose) flour
  • 230g (2 sticks) butter, room temperature
  • ½ tsp salt
  • ¾ cup icing (confectioners’) sugar
  • 1 heaped tsp ground cardamom
  • zest of half a lemon
  • ½ cup pistachios, roughly chopped
  1. Add the flour salt, icing sugar, lemon zest, cardamon and butter to the bowl of a food processor and pulse until a dough forms. Add the pistachios and pulse again until combined. Remove from the food processor and roll into a log of roughly 6cm (2½ inches) in diameter and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight to allow the cardamon and lemon zest to fully infuse.
  2. Preheat oven to 190 celsius (375 Fahrenheit) and line a baking sheet with baking paper. Slice the dough into 24 cookies and bake for 10 to 12 minutes or until the edges begin to golden. Cool on the baking tray before transferring to a wire rack to cool completely.
Cookies are the best the day after baking as the flavours really come through then. Alternatively refrigerate the dough overnight before baking.


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  1. Hannah August 12, 2013  1:15 pm Reply

    Oooh these look fantastic for dunking! I personally think shortbread is the best for dunking as it seems to soak up all the flavours better. But you can't beat tim tam slamming :)

  2. Maureen | Orgasmic Chef August 12, 2013  1:23 pm Reply

    Jennifer, these are perfect cookies. I love pistachios and I'm very fond of cardamom too.

  3. Sarah | The Sugar Hit August 12, 2013  1:39 pm Reply

    Shortbread cookies are the IDEAL cookie for dunking - the ultimate. And these look gorgeous.

  4. Rosa August 12, 2013  3:54 pm Reply

    Lovely cookies and gorgeous flavor combination! I'm sure they are quite addictive.



  5. thelittleloaf August 12, 2013  6:31 pm Reply

    I'm not a dunker as I have a weird thing about soggy food (odd, I know!) but I do love a good biscuit and these subtly spiced biscuits look divine.

  6. Tess Singh October 28, 2013  11:39 pm Reply

    Hi, am making these as part of Diwali celebrations (cardamom and pistachio big indian flavours!). I usually make shortbread with some cornflour - would that work in this recipe, or totally not necessary?
    And I would SO dunk these in tea!

    • Jennifer October 29, 2013  8:37 am Reply

      Hi Tess, :)

      I usually add cornflour to shortbread as well, and while it does give shortbread more of a melt in the mouth texture, however I didn't think it was necessary. It depends on how you like your shortbread though :D Let me know how they turn out!

  7. Tess Singh November 12, 2013  10:59 pm Reply

    These are my new go-to Shortbread recipe! Yum yum yummo! I unfortunately could not get a hold of any pistachios, so made the slight adjustment to pecan and chai spice, but
    following your exact recipe otherwise. Big Hit. Thanks, Jennifer :)


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