Recipe Pistachio Biscuits

[MypinchofItaly]

Pistachio Biscuits made with our own pistachio flour by crushing pistachio nuts in the mixer – with a little trick. Lovely smell.

However, we didn’t grind them too much finely, because we liked the idea of the slightly crunchy texture provided by the pistachio granules.

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Makes about 20 biscuits (depending on size), Preparation 20 mins, Cooking 15 to 20 mins

• 120 g soft wheat flour aka all-purpose flour, cake flour, pastry flour – sifted
• 100 g pistachio flour – or unsalted shelled pistachio nuts
• 50 g potato starch
• 100 g soft unsalted butter
• 110 g brown sugar
• 1 medium egg
• 1 pinch of salt
• 8 g dry yeast – about 1 teaspoon

Method

Tip: if you use pistachio nuts, grind them into a powder with a teaspoon of corn starch or potato starch in order to prevent them from releasing their oils which turn the dried fruit into a cream when in contact with the heat of the blades. In this way the starch will absorb any escaping oils and keep the flour grainy. Leave a few whole ones to put on top of each biscuit later.

Preheat the oven to 180 C.

Whip the soft butter along with the sugar until you get a cream. Use electric whips.
Add the egg and keep mixing.

In a bowl add the sifted soft flour with pistachio flour, the potato starch, a pinch of salt, mix roughly, add the dry yeast.

Add a pinch of salt, start kneading until you get a soft dough.

Put the dough in the freezer and leave it to rest for 10 minutes.

After the resting time, cut out many balls the size of a walnut, insert a pistachio nut on top of each one and place them on a lined baking tray with parchment paper.

Bake in a pre-heated static oven to 180° C for 15-20 minutes.
Remove from the oven, then transfer to a wire rack to cool.

Tip: If you don’t use right away the pistachio flour you made, just put it in a glass jar, it will keep for a couple of months.