Multipro Compact+ or Food Processors
100g pistachios30g raisins90g dried fruits (such as cranberries, cherries, apricots)175g butter or Vegan butter, softened225g plain or gluten-free flour85g brown sugar½ tsp vanilla extract1-2 Tbsp rum (optional)To decorate50-60g pistachios
1. Fit the food processor bowl with the knife blade. Add the pistachios and the dried fruits, then pulse to roughly chop.2. Empty into a separate bowl, then add the butter, flour, sugar, vanilla extract and rum.3. Process on speed 1 to bring together. Once a dough has nearly formed, add the chopped fruit and nuts continue to process on speed 1 to form a dough.4. Transfer into a large bowl and knead to fully incorporate.5. Shape the dough into a log about 6cm across. Wrap and chill in the fridge for 1 hour, the cookie dough can be frozen for up to 3 months.6. Preheat the oven to 180°C/160°C fan/gas 4.7. For the cookie edge, add the pistachios to the mill attachment and fit onto the food processor base, then pulse to roughly chop.8. Empty the nuts onto a lined baking tray, then gently roll the chilled cookie dough to cover the edge. Slice the log into 1cm thick rounds.9. Place on a baking tray lined with greaseproof paper.10. Bake for 12-15 mins until golden. Cool completely on the tray before serving.All recipes | Cookie & biscuit recipes | Italian recipes