Nutty short pastry biscuits
easy
30 mins
30 mins
Ingredients
- 100 g Brazil nut kernels
- 1 Vanilla pod
- 3 Egg yolk (size M)
- 175 g Wheat flour (Type 1050)
- 80 g Butter or margarine
- 100 g Honey
- 1 TABLESPOON Milk
- 60 g Pine nuts
- 50 g Pumpkin seeds
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Grind 80 g Brazil nuts. Cut the vanilla pod lengthwise, scrape out the pulp (put the pod aside and use it for other purposes). Put the flour, Brazil nuts, fat, honey, vanilla pulp and 2 egg yolks into a mixing bowl and work into a smooth dough with the dough hooks of the hand mixer.
- 2
Wrap in foil and chill for 30 minutes. Roll out the dough 1/2 cm thick on a floured work surface and cut out various shapes. Place on a baking tray lined with baking paper. Mix the rest of the egg yolk with milk and brush the biscuits with it.
- 3
Roughly chop the remaining Brazil nuts. Decorate cookies with chopped Brazil nuts, pine nuts and pumpkin seeds. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Makes about 50 pieces.
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