Pistachio Butter Cookies

Pistachio Butter Cookies

1. Weigh the butter. Cut into small pieces and put it in a small milk pot (or other pots suitable for heating). Heat it over a low heat until the butter melts and boils and gradually turns brown. Turn off the heat immediately, 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 and is not too hard (that is, the state we usually soften the butter), softened Add the sugar and powdered sugar to the brown butter. After mixing it evenly, use a whisk to beat slightly (do not beat for too long), add eggs to the beaten brown butter, and beat again with a whisk until the eggs and butter are completely To fuse, sift the low-gluten flour into the whipped brown butter and mix well with a rubber spatula

2. Just mix it until there is no dry flour. The mixed batter of this biscuit is relatively dry and will not be too moist. After the pistachio nuts are chopped, pour into the mixed batter, mix the nuts with the batter by hand, and knead the batter into a ball. Place it 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. Take out the frozen dough, cut it into slices with a thickness of about 0.3CM with a knife, and place the cut biscuits on the bake. Leave a certain distance between each cookie on the plate. Put the baking pan into the preheated 180 degree oven, bake for about 15 minutes, until the surface is golden brown and ready to go out of the oven

Tips:

1. Just as caramel made from caramelized sugar will produce a special flavor, after coking butter, it can also produce a special flavor that is different from ordinary butter. For those who are accustomed to eating ordinary butter cookies, changing a different flavor may feel more;
2. The production of burnt butter is more critical. When simmering the browned butter, heat it slowly over a low heat to make the butter darken slowly. When the butter turns brown, remove the heat immediately and don't overheat the butter to make the butter black or carbonized. In addition, it should be noted that even after leaving the fire, the remaining temperature of the pot will continue to heat the butter, so when the color of the butter has not reached the color you want, turn off the fire, otherwise the color will be too dark (or when After the butter reaches the desired color, turn off the heat and immediately put the pot in cold water to prevent the remaining temperature from heating).