Ingredients
For Biscuits:
180g all-purpose flour
48g almond flour
1 teaspoon baking powder
½ teaspoon fine sea salt
1 stick unsalted butter, softened
150g sugar
2 teaspoon vanilla
2 eggs
145g FAGE Total, FAGE Total 2% or FAGE Total 0%
25g finely chopped roasted unsalted pistachios
For Glaze:
100g powdered sugar
1 tablespoon cocoa powder, preferably Dutch process
2 tablespoons plus 1 teaspoon FAGE Total, FAGE Total 2% or FAGE Total 0%
25g finely chopped roasted unsalted pistachios
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Steps
- Biscuits: Preheat oven to Gas Mark 4. Line 2 baking sheets with parchment paper.
- In a medium bowl whisk together flour, almond flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in vanilla. Beat in eggs 1 at a time, scraping down the sides of the bowl after each addition.
- Beat in FAGE Total in 2 additions alternating with flour mixture until smooth. Beat in pistachios just until combined.
- Using a tablespoon measure, scoop dough onto baking sheets, leaving 2” between biscuits. Bake, rotating pans halfway through baking, until set and lightly golden brown, about 12 minutes. Cool completely on cooling racks.
- Glaze: In a medium bowl whisk together powdered sugar, cocoa powder, and FAGE Total until completely smooth. With a small offset spatula spread glaze onto tops of biscuits. Sprinkle with pistachios. Allow glaze to set for 10 minutes.
- Refrigerate leftover biscuits in an airtight container up to 1 week