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Monday, March 24

Pistachio love

Sugar, confectioners’
1 cup
(100 grams)
Flour, all purpose
2 ½ cups
(300 grams)
Eggs, medium
3 yolks
Butter, unsalted,
room temperature
1 cup
(210 grams)
Marzipan, grated
14 ounces
Rum, 40% proof
1/8 cup
Pistachio nuts, ground
½ cup
Chocolate, semisweet,
melted, tempered
1 cup
(150 grams)
  1. Combine the sugar, flour, egg yolks, and butter in a electric stand mixer bowl, and using the dough hook attachment, knead until the dough is smooth, about 3 to 5 minutes.
  2. Form into a small loaf, wrap in plastic wrap, and refrigerate for about 1 hour.
  3. Using a fork, combine the marzipan, rum, and nuts in a small bowl.
  4. Preheat to 350°F; line two baking sheets with parchment paper.
  5. On a lightly floured surface, roll the dough out thinly, about 1/8-inch thick.
  6. Using a 1 1/2-inch round cookie cutter, cut about 60 circles; transfer to the baking sheets.
  7. If desired, use a knife to score a checkerboard pattern on top of each round.
  8. Bake for about 10 to 15 minutes, until lightly golden; cool completely on a wire rack.
  9. Spread 1 tablespoon of the filling on half of the cookies, and top with the remaining cookies.
  10. Drizzle the chocolate over the top (or dunk in the chocolate, your choice).
Recipe from European Cookies for Every Occasion by Krisztina Maksai

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