Pistachio Butter Cookies

Name: Pistachio Butter Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g butter; 100g Low-gluten flour; 25g Pistachio Kernels; 20g Egg liquid; 25g Powdered sugar; 25g White sugar

by Xianai help the little rabbit paper

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

One more small step, the taste of the biscuits rises to a level. The recipe comes from Junzhi. It is not difficult to make, but it is really delicious. Put the powdered sugar and granulated sugar, the powdered sugar will melt, and the granulated sugar will still be one grain after baking. of. With the crispy pistachios, the taste is really wonderful, and the nuts that have not been eaten during the Chinese New Year can be consumed here. It's worth recommending"

Ingredients

Pistachio Butter Cookies

1. Put the butter in a pot, melt on low heat and boil until boiling, turn off the heat when it turns light brown

2. Pour into a bowl, put it in the refrigerator and freeze until it is solidified. It does not need to be refrigerated for a long time, and it solidifies into a state where butter can be sent

3. Pistachio kernels are slightly chopped with a knife

4. The chilled butter is added several times with powdered sugar and sugar and beaten until it becomes whitish and fluffy.

5. Add in egg wash and beat

6. Sift in low-gluten flour, use a mixing knife to form a dough

7. Add pistachio nuts

8. Knead it with your hands until the dough wraps the pistachio nuts

9. Wrap it in plastic wrap and arrange it into a flat rectangular strip, and freeze for one hour

10. Take out the frozen dough and cut into 3mm thick slices

11. Preheat the oven at 175 degrees and bake for 15 minutes until the surface is slightly golden.

Tips:
When boiling the butter, you must use a low heat. When the butter is no longer bubbling, it is best to quickly pour it into a bowl after it is off the heat. If the pot is preheated, it will continue to heat the butter to avoid coking.