# Fourth Baking Contest and is Love to Eat Festival#pistachio Butter Biscuits

# Fourth Baking Contest and is Love to Eat Festival#pistachio Butter Biscuits

1. Weigh the butter, cut into small pieces, put it in a small milk pan, heat it over a low heat, until the butter melts and boils, and gradually turns brown. Turn off the heat immediately.

2. Pour the browned butter into a large bowl, cool it and put it in the refrigerator for a while, until the butter has solidified again

3. Add the softened brown butter with caster sugar and powdered sugar. After mixing well, use a whisk to beat slightly

4. Add eggs to the beaten brown butter, and beat again with a whisk until the eggs and butter are completely integrated.

5. Sift the low-gluten flour into the whipped brown butter.

6. Just mix it until there is no dry flour. The batter mixed with this biscuit is relatively dry and not too moist.

7. After the pistachio kernels are chopped, pour them into the mixed batter.

8. Mix the nuts with the batter by hand, and knead the batter into a ball.

9. Put the batter on the chopping board and use your hands to shape the batter into a long strip as shown in the picture. Then put it in the freezer of the refrigerator and freeze for half an hour to 1 hour until it is completely frozen.

10. Take out the frozen dough and cut it into slices with a thickness of about 0.3CM with a knife

11. Place the cut biscuits on the baking tray, leaving a certain distance between each cookie. Put the baking pan into the preheated 180 degree oven and bake for about 15 minutes until the surface is golden brown and ready to go out of the oven.