Pistachio Cookies

Pistachio Cookies

1. 1. Weigh all materials.

2. 2. The butter is softened at room temperature, add sugar, and beat with an electric whisk until 6 is distributed.

3. 3. Add the egg liquid in 2 to 3 times and beat it with an electric whisk. It should be slightly fluffy with lines and white in color, and it should not be beaten.

4. 4. Add the pistachio nuts to the beaten butter and mix well.

5. 5. Add low flour and mix well with a spatula. The method is the same as the mixing method of Aijia Cantonese moon cake flour. Don't stir too much to let the flour become gluten, so that the biscuits will be deformed during baking, which will affect the appearance.

6. 6. Shape the dough into a rectangular parallelepiped. Put it in the refrigerator and freeze for 2 hours.

7. 7. Take out the frozen biscuits and cut them into about 3mm thick. Place them neatly in a baking tray lined with greased paper.

8. 8. Fire up and down at 180 degrees, in the middle of the oven, for 20 minutes. The situation of each oven is different, just for reference.

9. 9. After baking, put the biscuits on the grill, and store them in a sealed fresh-keeping box after they have cooled down. They are eaten in about 5 days. The homemade biscuits have no additives and are easy to absorb moisture and affect the taste, so they should be stored. Oh.

10. 10. Each baby's favorite taste is different. Ma Ma can replace the pistachio nuts in the formula according to the baby's favorite, such as cranberry, peanut, and almond.

Tips:

1. The biscuits must be frozen thoroughly after shaping, and biscuits with nuts are not easy to cut;
2. When cutting, use the back part of the knife, from back to front, cut and push hard, and the speed should be even and fast;
3. The thickness of the biscuits should be firmly grasped on the hands, and the thickness should be even. Otherwise, the color will be uneven during baking, and the finished product will be raw or cooked, which will affect the taste.