Pistachio butter cookies
Introduction:
"One more small step, the taste of biscuits rises to a higher level. The recipe comes from Jun Zhi. It's not difficult to make, but it's really delicious. After putting powdered sugar and granulated sugar, the powdered sugar melts, and the granulated sugar is baked one by one. With the crispy pistachios, the taste is really wonderful. The nuts that have not been eaten in the Spring Festival can be consumed here. It's worth recommending. "
Production steps:
Step 1: melt the butter in a pan over low heat until it boils. Turn off the heat when it turns light brown
Step 2: pour into a bowl and refrigerate until set. It doesn't need to be refrigerated for a long time
Step 3: chop the nuts slightly with a knife
Step 4: refrigerate the butter several times, add sugar powder and sugar, until white fluffy
Step 5: add in the egg to beat
Step 6: sift in the low gluten flour, mix with a mixing knife to form a ball
Step 7: add happy nuts
Step 8: knead well until the dough is wrapped with nuts
Step 9: wrap it with plastic wrap, arrange it into a flat strip, and freeze it for one hour
Step 10: take out the frozen dough and cut it into 3 mm thick slices
Step 11: preheat the oven at 175 ℃ for 15 minutes until the surface is slightly golden
Materials required:
Butter: 75g
Low gluten flour: 100g
Happy nut: 25g
Egg liquid: 20g
Sugar powder: 25g
White granulated sugar: 25g
Note: when cooking butter, be sure to use a low heat. When the butter is no longer bubbling, it's better to quickly pour it into the bowl after leaving the heat. If the pot is preheated, it will continue to heat the butter to avoid coking
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Kai Xin Guo Huang You Qu Qi
Pistachio butter cookies
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