These pistachio shortbread biscuits come together very quickly and the fact that they are semi-dipped in white chocolate makes them all that much more enjoyable.
Roasting the nuts unfortunately diminishes from the vivacity of the pistachio's color, but fortunately amps up the flavor.
Ingredients:
1 cup butter, soft
3/4 cup powder sugar
1 1/2 cups flour
1/4 cup rice flour
1/2 cup finely chopped pistachios
200g white chocolate
Method:
Preheat oven to 300F and line 2 baking trays with parchment.
In a food processor, cream the butter and powder sugar together until light and fluffy.
Add the flour and rice flour and blitz until just combined.
Roll the dough into a large rectangle.
Sprinkle the ground pistachios on top and roll them in. Cut into rectangles of whatever size you like
Gently lift onto the parchment and bake for 20-25 minutes. Cool completely.
Melt the white chocolate and partially dip the cookies into the chocolate.
Allow to set completely a few minutes in the refrigerator before serving.
صحة و عافية
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