Here's another easy recipe for delicious sourdough cookies made with freshly ground flour — you can certainly make them without it, but that would be a shame.
The freshly ground whole spelt/einkorn grains simply add a deeper nutty flavor, which is why it's awesome to use freshly ground flour in cookies in general. I'm using my leftover sourdough starter again in this recipe, just as I did in my Soft-Baked Sourdough Chocolate Cookies. That doesn't mean the cookies will turn sour — it simply gives them a different texture and, yes, a healthier nutritional profile.
A sourdough cookie often turns out cakey rather than crispy — but that doesn't make it any less delicious.
This light pistachio cookie is ready to bake after just a couple of hours of resting — which is what I always do. I usually bake only one and a half sheets, then keep the rest in the fridge for a few days so I'll have cookies for the end of the week, too. Over that time, the dough keeps developing — it gains a deeper flavor, among other things. There's a reason many traditional cookie recipes call for making the dough the day before baking: it allows a slight fermentation that enhances the flavor and makes the cookies easier to digest.
When you use sourdough in a cookie, the dough starts to ferment on its own — after just 2–3 hours on the counter, it's ready to bake. That's why I love these cookies: they're super easy to make, and they make sure my leftover sourdough starter gets put to good use instead of ending up in the trash.
Not only is it a really delicious cookie on its own, but it also makes a wonderful base for an apple cake. So if you have plenty of apples right now, this recipe is one you shouldn’t overlook.
So let's get started baking!
Sourdough Cookies with Pistachios & White Chocolate
Ingredients
- 150 g Unsalted Butter
- 100 g Raw cane sugar (I use Dulcita/Panela)
- 60 g Demerara cane sugar
- 35 g Vanilla sugar (I use my own recipe—you can find it on the blog)
- 1 egg + 1 egg yolk
- 40 g Sourdough (it doesn't have to be activated)
- 300 g Freshly Ground Einkorn or Spelt Grains (I don't sift the flour in this recipe. You can use all-purpose/sifted spelt or einkorn flour if you don't have a flour mill —.)
- 60 g Pistachio Flour (I grind my own in my vintage Braun spice grinder, from whole shelled pistachios.)
- 3 g Baking Soda (That's about 1 tsp)
- 1/2 tsp Fleur de sel (You can use another type of unrefined fine salt)
Filling
- 100 g Coarsely Chopped White Chocolate (I use white chocolate made with unrefined cane sugar, free from harmful additives like glucose, lecithin, and artificial flavors.)
- 30 g Coarsely Chopped Confectionery Pistachios (Regular pistachios can also be used but they will not bake as green as these)
Instructions
- Melt the butter over low heat.
- Measure the raw cane sugar, Demerara, and vanilla sugar into a mixing bowl, then add the melted butter.
- Beat for a couple of minutes, then add the eggs. Beat again until lighter in color and fluffier.
- Mix the flour, pistachio flour, salt, and baking soda in a small bowl. Add it to the butter mixture in three batches, mixing until no lumps remain.
- Fold the chocolate and chopped pistachios into the dough until well combined.
- Let the dough rest in the bowl, covered with a damp cloth, on the kitchen counter for a couple of hours.
- Scrape the dough onto a piece of parchment paper, shape it into a rectangle, and let it rest in the refrigerator for at least one hour, or preferably overnight.
- When you're ready to bake, preheat the oven to 180°C / 350°F and take the dough out of the fridge.
- Once the dough has rested, shape it into balls of 30g each. I bake about 3–4 per row, leaving plenty of space between them so they don't spread into each other.
- Bake for 8–10 minutes without the convection setting — check on them after 6 minutes, as ovens vary. They're done when they're golden brown around the edges.
- Let the cookies cool on a wire rack until completely cool, then store them in a glass jar or cookie tin lined with parchment paper.
- Enjoy them as is, or use them in ice cream, or crumble and use as the perfect base for a classic apple trifle.
Notes
I hope you'll try baking these cookies. Don't forget you're always welcome to share what you make in the Signal group or leave a comment below — and if you need help with anything, just ask.
Have a blessed day.
Love
P.S. All posts on this blog are written and photographed by Belle Frost; no AI was used to generate content, and all copyright belongs to Maison Frost.
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