[pistachio Trial] Special Flavored Pistachio Pralines

[pistachio Trial] Special Flavored Pistachio Pralines

1. Prepare the main ingredients and auxiliary materials required for baking according to the materials;

2. Cut the butter into small pieces, put it in a small pot and heat it over a low heat;

3. Heat until the butter melts and boils, and gradually turns brown, turn off the heat and set aside;

4. 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, then add fine sugar and powdered sugar;

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

6. Sift the low-gluten flour into the whipped brown butter;

7. Use a rubber spatula to mix well in an irregular manner until there is no dry flour;

8. Chop the pistachio nuts and pour into the mixed batter;

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

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

11. 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 and bake for about 18 minutes until the surface is golden brown and ready to go out of the oven.

Tips:

1. The butter should be heated slowly with a low heat to avoid overheating;

2. The frozen butter should not be too hard, 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.