Pistachio biscuits

Pulse the pistachios in a food processor until they form small crumbs. Using a hand or stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the icing sugar, BAM vanilla paste and almond extract. Then beat at medium to high speed until combined. Add the flour, pistachio crumbs and beat at medium to high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick at the end.

Refrigerate the cookie dough for at least 30 minutes. If refrigerating for more than 2 hours, let the cookie dough stand at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very hard after being refrigerated for so long. Preheat the oven to 180°C. Line baking trays with baking paper. Roll the biscuit dough into balls about the size of 1 tablespoon. Place the balls on the baking tray, making sure there is a 2 cm space between one ball and the other. If the biscuit dough is too crumbly, roll it out. The heat of your hands will help to correct the structure of the balls.

Bake the biscuits until lightly browned on the bottom edges and barely browned on the top, about 14 to 15 minutes. Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Make sure the biscuits are cool to the touch before dipping them in the BAM pistachio spread.