Pistachio Praline

Pistachio Praline

1. Peel the pistachio nuts and set aside, cut the butter into small pieces, put it in a small pot and heat it over a low heat

2. Heat until the butter melts and boils, and gradually turns brown, turn off the heat and set aside for later use

3. 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 still not too hard. Add in fine sugar and powdered sugar

4. After mixing evenly, use a whisk to beat slightly (do not beat for too long), add the egg mixture, and beat with a whisk again until the eggs and butter are completely integrated

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

6. Use a rubber spatula to mix well in an irregular way until there is no dry flour

7. Chopped pistachio kernels, pour into the mixed batter

8. Mix the nuts with the batter by hand, knead the batter into a dough, and make it into a strip, put it in the freezer of the refrigerator for half an hour, until it is completely frozen

9. Take out the frozen dough and cut it into slices about 0.3 cm thick with a knife

10. Place the cut biscuits on the baking tray, leaving a certain distance between each biscuits, put the baking tray into the preheated 180 degree oven, bake for about 18 minutes, until the surface is golden and ready to be out of the oven