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Pistachio biscuits

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  • Preparation time: 45 min
  • Difficulty:
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  • Number of ingredients: 11
pistachio biscuits

The pistachio biscuits in this recipe are easy to make and serve only a few familiar ingredients. However, to make these biscuits a real success, here are a few tips to follow before preparing them.

The preparation of the biscuits themselves, whatever their taste, requires the baking of the biscuits themselves. When preparing the biscuits, it is important to use good quality butter. In addition to quality butter, it is also necessary to give the dough time to cool, both before rolling and after cutting. The biscuit dough must be cold in the preheated oven, otherwise the biscuits will crumble, wrinkle, change shape and, of course, change in taste.

When the biscuits come out of the oven, they are still soft - they need to be, as they will harden as they cool. If the biscuits are hard when they come out of the oven, they are over-baked. However, as ovens vary, the baking time should be adjusted.

The pistachio biscuits can be served:

  • Linzer biscuits with caramel
  • Butter-sprayed biscuits
  • Honey biscuits
  • Biscuits with white chocolate and cranberries
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the biscuits:

  • 130 g shelled pistachios
  • 230 g unsalted butter at room temperature
  • 90 g powdered sugar
  • 280 g flour
  • 1 teaspoon BAM vanilla paste
  • 1 teaspoon almond paste

For the overflow:

  • BAM pistachio spread
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Instructions:

For making biscuits:

1
Pulse the pistachios in a food processor until they form small crumbs. Using a hand or stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the icing sugar, BAM vanilla paste and almond extract. Then beat at medium to high speed until combined. Add the flour, pistachio crumbs and beat at medium to high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick at the end.
2
Refrigerate the cookie dough for at least 30 minutes. If refrigerating for more than 2 hours, let the cookie dough stand at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very hard after being refrigerated for so long. Preheat the oven to 180°C. Line baking trays with baking paper. Roll the biscuit dough into balls about the size of 1 tablespoon. Place the balls on the baking tray, making sure there is a 2 cm space between one ball and the other. If the biscuit dough is too crumbly, roll it out. The heat of your hands will help to correct the structure of the balls.
3
Bake the biscuits until lightly browned on the bottom edges and barely browned on the top, about 14 to 15 minutes. Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Make sure the biscuits are cool to the touch before dipping them in the BAM pistachio spread.

Premium BAM baking products.

Order ingredients with a 10% discount:

Discount on products used in the recipe - 10%:
-2,38 €
Total:
23,80 €21,42 €
-10%

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Pistachio biscuits

Preparation time: 45 min
Difficulty: 1
Number of ingredients: 11

Ingredients:

For the biscuits:
  • 130 g shelled pistachios
  • 230 g unsalted butter at room temperature
  • 90 g powdered sugar
  • 280 g flour
  • 1 teaspoon BAM vanilla paste
  • 1 teaspoon almond paste
For the overflow:
  • BAM pistachio spread

Instructions:

For making biscuits:
1

Pulse the pistachios in a food processor until they form small crumbs. Using a hand or stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the icing sugar, BAM vanilla paste and almond extract. Then beat at medium to high speed until combined. Add the flour, pistachio crumbs and beat at medium to high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick at the end.

2

Refrigerate the cookie dough for at least 30 minutes. If refrigerating for more than 2 hours, let the cookie dough stand at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very hard after being refrigerated for so long. Preheat the oven to 180°C. Line baking trays with baking paper. Roll the biscuit dough into balls about the size of 1 tablespoon. Place the balls on the baking tray, making sure there is a 2 cm space between one ball and the other. If the biscuit dough is too crumbly, roll it out. The heat of your hands will help to correct the structure of the balls.

3

Bake the biscuits until lightly browned on the bottom edges and barely browned on the top, about 14 to 15 minutes. Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Make sure the biscuits are cool to the touch before dipping them in the BAM pistachio spread.

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