Super Simple Butter Pistachio Shortbread
1.
The ingredients are prepared and weighed; the original pistachios with shells are peeled, the kernels are removed, and they are baked in a small pot on low heat and then let cool for later use.
2.
Then prepare the mold, and combine the 6-inch mousse ring with silicone oil paper and a square baking pan.
3.
Sieve the weighed low-gluten wheat flour with flour and set aside. Start to preheat the oven, heat up to 190 degrees and lower to 180 degrees.
4.
Cut the refrigerated unsalted butter into small pieces, then pour it into a meat grinder with fine sugar and salt and grind it into fine powder, then add the chilled pistachio nuts and continue to mince.
5.
Pour the stirred shortbread powder into the mousse ring, smooth the surface with the back of the spoon, then cover with the plastic wrap and press and smooth it with your fingers, finally tear off the plastic wrap and press out on the surface with a fork Pattern.
6.
Put the mousse ring, baking tray and shortbread raw embryo into the middle and lower layer of the preheated oven, and bake for 25-30 minutes at 190°C and 180°C. The temperature and time are for reference only and can be adjusted appropriately.
7.
The surface of the baked shortbread is slightly colored, and then wait for it to cool completely before removing the mousse ring. If the surface is unevenly colored, you can swap the inside and outside of the bakeware for baking.
Tips:
1. The baking temperature and time of the oven are for reference only, please adjust appropriately according to the temperature of your own oven.
2. Pistachios can be replaced with other nut kernels.
