Butter pistachio balls

Name: Butter pistachio balls
Cook time: 45 min
Total time: 45 min
Yield: 32
Ingredients: 25 g ground hazelnuts; 250 g Flour; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 125 g cold butter; 20 g Icing sugar; 50 g + approx. 32 pistachio kernels; 7-10 Tbsp Cling film; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 32

25 g ground hazelnuts
250 g Flour
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
125 g cold butter
20 g Icing sugar
50 g + approx. 32 pistachio kernels
7-10 Tbsp Cling film
baking paper

Directions

1
Roast the hazelnuts in a pan without fat, take them out. Leave to cool. Put flour, sugar, vanillin sugar, salt and hazelnuts in a mixing bowl. Add egg and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 20 minutes. In the meantime, grind icing sugar and 50 g pistachios finely in the universal chopper.
2
Remove a walnut-sized portion of the dough. Place a pistachio core in the middle of the dough and shape into a ball. Repeat the process until the dough is used up. Place the balls on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Roll the balls immediately in the pistachio and icing sugar mixture. Leave to cool for approx. 1 hour, pack into tins (important!) and store in a cool and dry place
3
waiting time 1 1/4 hours