shortbread with pistachios
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 125 g soft butter or margarine
- 100 g Honey
- 1 Egg Yolk
- 7-10 Tbsp peel of 1/2 untreated lemon
- 175 g Wheat flour (Type 1050)
- 25 g ground hazelnuts
- 2 TABLESPOONS Milk
- baking paper
- 50 g liquid honey
- 30 g crushed pistachio kernels
Directions
- 1
Cream fat, honey and egg yolk. Gradually mix lemon zest, flour, hazelnuts and milk to a firm dough. Leave to rest covered at room temperature for 40 minutes. Pour the dough into a piping bag with star-shaped spout. Spray biscuits in "circle or S-shape" onto a baking tray lined with baking paper.
- 2
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Let them cool down on a cake rack. Brush one corner with honey and decorate with pistachios. Results in about 20 pieces
- 3
Tin: Buchsteiner
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