24 Serves
80 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
39 µg / 400 µgCalcium
86 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
450 mg / 4,700 mgSodium
190 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a large bowl, whisk together the flour, baking powder, and finely chopped pistachios.
Using a stand mixer, cream the softened butter and granulated sugar until light and fluffy.
Add the egg and pistachio cream to the butter mixture, beating until well combined.
Gently fold in the dry ingredients and the shredded kunafa dough until a cohesive cookie dough forms.
Scoop rounded portions of dough onto the prepared baking sheet and bake for 25 to 30 minutes until golden brown.
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Danish