Learn from us: Recipes Pistachio Pinwheels Vegan Cookies

Ingredients A:

• 160 g Palmboom^® Cake Margarine
• 100 g Granulated Sugar
• 50 g Non-Dairy Cream (Vegan)

Ingredients B:

• 200 g Medium-Protein Flour
• 30 g Cornstarch

Ingredients C:

• 100 g Ground Pistachios
• 25 g Pistachio Paste (optional)

Ingredients D:

• 100 g Ground Almond

Ingredients E:

• 60 g Granulated Sugar (for coating)

Instructions:

1. Beat Ingredients A until soft and well combined. Add Ingredients B and mix evenly. Separate 1/3 of the dough (180 g), mix it with Ingredients C (ground pistachios and pistachio paste), and set aside. Take the remaining 2/3 of the dough (360 g), mix it with Ingredients D (ground almonds), and set aside.
2. Roll out the pistachio dough to a size of 30 x 23 cm.
3. Roll out the almond dough to a size of 30 x 24 cm.
4. Layer the two doughs (almond on the outside), then roll them tightly into a log. Wrap with non-stick paper and freeze for 30–60 minutes until firm.
5. Before slicing, roll the dough log in Ingredient E (granulated sugar).
6. Slice the dough into 7 mm thick pieces, arrange them on a baking tray, and bake in a 150°C oven for 15–20 minutes until fully baked and crisp.