Hearts with pistachios and turmeric

Total time: 2hr 48m
Preparation Time: 40m

For 60 piece

Nutritional Information

Contains 58 Kcal, 1g Protein, 6g Carbohydrates, 3g Fat


  • 40 g butter
  • 100 g sugar
  • 1 organic orange, use only half of grated zest
  • 1 fresh eggs
  • 100 g unsalted, shelled pistachios
  • 150 g white flour
  • 2 parcels white cake icing (Dr. Oetker)
  • 1 tsp turmeric
  • 3 tbsp unsalted, shelled pistachios, chopped

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  • Beat the butter in a bowl until soft. Add the sugar and all the other ingredients up to and including the orange zest, continue to beat until the mixture becomes lighter in colour. Finely grind the pistachios, add to the mixture along with the flour, mix quickly to create a soft dough, flatten a little, cover and refrigerate for approx. 2 hrs.
  • On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Cut out the hearts and place on a baking tray lined with baking paper. Bake for approx. 8 mins. in the centre of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.
  • Melt the glaze as per the instructions on the packet, stir in the turmeric. Dip one half of the pistachio hearts into the glaze, sprinkle with pistachios and leave to dry.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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