Ingredients
* Flour for all uses: 700g.
* Unsalted butter: 400 g.
* pistachio 300 g.
* Egg yolks: 2
* Icing sugar: 150 g.
* Cognac: 50 ml
* Baking powder: 2 teaspoons
* Vanilla sugar 1teaspoon
* For chocolate
* Chocolate chips 250 g.
* coconut oil 100 g.
* Fresh cream 120 ml
*Whole Pastchio nuts for decoration
Method
1. Leave the butter out of the refrigerator for one night. lightly roasted the Pastachio nuts in the oven or nonstick pan. Place in a blender and blend until they are finely chopped and allow to cool.
2. Beat the butter and sugar on medium speed mixer, for quite a while until pale and fluffy. At the end add one by one egg yolks and continue beating at low speed. Remove the bowl, add the brandy, vanilla, baking powder and Pastachios and mix the ingredients by hand.
3. Then add the flour little by little and knead gently. Once the dough get the amount of flour that indicates the recipe leave 1 1/2 hour to rest. Then, if necessary, add a little more flour (the dough should be quite soft, but coined).
4. Meanwhile Butter a sheet metal and shape in to small biscuts. Bake in preheated oven at 180 ° C, 20-30, until golden brown and a little burst their surface.
5. After removing the biscuts from the oven, leave them to stand on a baking sheets. Prepare coating materials boiling in a bain marie and immerse it in the small biscuts one at a time And decorate with Pastachio , let them cool down for one night and move the platter.
No comments:
Post a Comment