These fragrant Pistachio Fennel Cookies are one of my go-to cookies. They are soft and rich with lovely crunch from the pistachios. The lemon zest and fennel seeds add a lovely citrusy anise flavour. I always bake up a double batch and freeze them. 

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Pistachio Fennel Cookies

Course Dessert

Ingredients

• 1 cup butter softened
• 1 ½ cups sugar
• 1 large egg
• 1 tbsp almond extract
• 1 tbsp lemon zest
• ½ tsp fennel seeds
• 1 cup whole wheat flour
• 1 cup ground almonds
• 1 tsp baking powder
• ½ tsp salt
• ½ cup pistachios chopped

Instructions

• Preheat oven to 350°F.
• Beat butter with an electric mixer until creamy. Gradually add sugar and mix well. Add egg and beat well. Add almond extract, lemon zest and fennel seeds; mix to combine.
• Finally mix in flour, ground almonds, baking powder and salt. Beat well. Stir in the pistachios. This will make a stiff dough.
• Shape dough into 1-inch balls; place 2 inches apart on an ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
• Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely.
• Store in an airtight container at room temperature for up to 1 week. Inspired by a food.com recipe.