Pistachio Cookies

Pistachio Cookies

1. Peel the pistachio nuts, crush them slightly with a rolling pin, and remove the skin; the butter is softened and whipped smoothly

2. Add sugar and beat evenly, no need to beat

3. Add the egg liquid in two times and beat evenly, each time the egg liquid must be thoroughly beaten until absorbed

4. Add the pistachio nuts and mix well with a spatula

5. Add low-gluten flour and mix well, being careful not to over-mix

6. Put it on the chopping board and make it into a cylindrical shape or any other shape you like (it’s cold in winter, the butter is easy to harden, making the dough dry, so you can put it on the chopping board directly, you can put it in a fresh-keeping bag when it’s hot, otherwise Relatively sticky, and can be placed in the refrigerator to dry slightly before shaping)

7. Put it in the freezer for 1 hour. After it is frozen, take it out and cut it into thick slices. Put it in a baking tray. Pay attention to leaving gaps between the biscuits to prevent them from swelling and sticking together when baking (if not non-stick baking trays, spread tin foil Or oil paper)

8. Put it in the preheated oven, 165 degrees, upper and lower fire, middle layer bake for 18-20 minutes, the edges can be taken out with slight discoloration