Pistachio Praline

Pistachio Praline

1. 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 fine sugar and powdered sugar; after mixing well, use a whisk for a little while Beat (don’t need to beat for too long), add the egg mixture, and beat evenly with a whisk again until the eggs and butter are completely fused

4. Sift the low-gluten flour into the whipped brown butter; mix well with a rubber spatula in an irregular manner until there is no dry flour; chop the pistachio nuts and pour into the mixed batter; hand the fruit Mix the kernels with the batter, 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

5. Take out the frozen dough and cut it into slices with a thickness of about 0.3CM with a knife

6. Place the cut biscuits on the baking tray, leaving a certain distance between each cookie. Put the baking pan into the preheated 180 degree oven, bake for about 18 minutes, until the surface is golden brown and ready

Tips:

1. To heat the butter, heat it slowly with a small fire to avoid overheating;
2. The frozen butter should not be too hard, and the state is similar to the softened state at room temperature;
3. Don't cut the biscuits too thick, the greater the thickness, the longer the heating time, until the surface is colored.