Pistachio Taler

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 48
  • 150 g Butter
  • 75 g Icing sugar
  • 225 g Flour
  • 2 Egg yolk (size M)
  • 7-10 Tbsp Salt
  • 2 TEASPOONS Cocoa powder
  • 2 TEASPOONS Gingerbread spice
  • 50 g crushed pistachio kernels
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Knead butter in pieces, icing sugar, flour, 1 egg yolk, 1 pinch of salt, cocoa and gingerbread spice first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Form the dough into a roll (approx. 24 cm long; 5 cm Ø) on a floured work surface, wrap in foil and chill for approx. 30 minutes

  2. 2

    Whisk 1 egg yolk, brush the dough roll with it. Sprinkle the pistachios on a work surface and roll the roll in it. Cut off slices (approx. 5 mm thick) and put them on 2 baking trays covered with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 15 minutes, remove from the oven and allow to cool for approx. 30 minutes

  3. 3

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
50 kcal
CARBS
5 g
FATS
3 g
PROTEINS
1 g