Biscotti al pistacchio
If you fancy a tasty, crunchy snack that goes perfectly with a cup of coffee or tea, then pistachio cookies are just the thing for you. These small but powerful cookies originate from Italian cuisine and are known as 'biscotti al pistacchio'.
Amount
pieces
Ingredients list
- 160 g pistachio flour
- 10 g pistachios
- 90 g pastry flour (soft / patent)
- 16 g baking powder
- 20 g potato starch
- 1 egg
- 30 g butter
- 100 g sugar
Directions
- First melt the butter over low heat and then allow to cool slightly. Shell and coarsely chop the pistachios.
- Crack the egg into a bowl and whisk with a fork. Now add the sugar and beat with a hand mixer until fluffy. Pour in the melted butter and continue beating on low speed.
- Then add the pistachio flour and mix gently with a dough scraper. Now add the wheat flour, potato starch, baking powder and chopped pistachio pieces and continue mixing until the dough reaches a firm consistency.
- Now continue to knead with your hands and form an elongated loaf. Then wrap with plastic wrap and put in the refrigerator for an hour.
- After the cooling time, preheat the oven to 360°F/180°C top/bottom heat.
- Prepare a baking tray lined with baking paper. Put the dough on a floured work surface and cut small pieces of dough of about 1½oz / 40g. Now form the individual pieces of dough into small balls. Then carefully flatten them by hand and shape them into a circle.
- Spread the cookies evenly on the tray with enough space between them and bake for about 15 minutes in the preheated oven on the middle shelf.
- Finally, remove, let cool to room temperature and enjoy.
- Buon appetito!
Calories: 209kcal (10%)Carbohydrates: 25g (8%)Protein: 5g (10%)Fat: 11g (17%)Saturated fatty acids: 3g (15%)Trans fatty acids: 1gCholesterol: 23mg (8%)
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