Since it’s my Japaniversary week, I’m making the Japanese 7/11 pistachio cookies, listing both a vegan and non vegan recipe.
Three years ago this week I left my hometown to get on a plane to my beloved Tokyo. I enjoyed my time there, but at the same time it was a moment of stall. I gained confidence but also was at one of my lowest points in life. I took a lot from that experience and can’t wait to go back soon. I smile simply thinking of the people I’m going to meet again, of my beloved always disturbed by my phone calls (can’t remember the time zones at the right time). I had a plan that the pandemic kind of ruined and now sto friggendo, as we say in Italy. You can read my about page to know why I came back to Europe. The same Europe that I can’t wait to leave. This is the first time I say it or write it.
Being impossibilitated to leave for Japan at the moment, I’m reminiscing of things I’ve done while living in Tokyo and daydreaming (planning) of what I’d like to do once borders reopen. One of the things that caught my eye was a story from Gizem (aka @thetokyofoodie) and the 7/11 pistachio cookies. They’re just cookies, there’s no trend to jump on, nothing special about them for the internet. But they have a meaning for me, because I had never eaten pistachios before going to Tokyo. One of my friends offered some as a snack and a love was born. I also happened to have salted pistachios in my pantry this week.
I was able to see the list of ingredients from a packet, not the quantities of course. But, I have cut butter, eggs and meat from my diet so I made a vegan version of the 7/11 pistachio cookies. There’s also a non vegan recipe after that, if you prefer. You can also find the video recipe below in my latest vlog.
Japanese 7/11 pistacchio cookies
Ingredients: 80g cane sugar, 60g chopped salted pistachios, 2 spoons sunflower oil, 100g flour (all purpose ok), 1 teaspoon baking powder, a pinch of salt, 2 spoons almond flour, water.
Mix the ingredients together; slowly add a little bit of water until you can shape the dough into a cilinder. Cut the dough to obtain slices 1cm thick. Shape the cookies into rounds or squares and add them to a baking tray. Cook in preheated oven at 180 deg C for about 12-15 minutes.
Non vegan recipe
Ingredients: 1 egg yolk, 50g butter, 80g cane sugar, 60g chopped salted pistachios, 100g flour, 1 teaspoon baking powder, a pinch of salt, 2 spoons almond flour.
Soften the butter and add the sugar; mix until creamy and add the egg yolk. When it’s well incorporated, combine the pistachios, flours, salt and baking powder. If it’s a bit dry, you can add a little water. Shape the dough into a cilinder and cut slices 1cm thick. Mold the cookies into rounds or squares and add them to a baking tray. Cook in a preheated oven at 180 deg C for 15-20 minutes.
Let me know if you make these cookies!