Today sforniamo pistachio and white chocolate biscuits. Turning on the oven is possible, Since the weather is no longer so hot. These cookies are easy to make and crispy. And made even more gluttonous by a simple addition of melted white chocolate. If you want, You can replace the flour with almonds or pistachio nuts, using the same doses, and make cookies with dried fruits that you like best. I'm sicula, and I love the pistachio.
Obviously the inspiration for these cookies is Sicilian, since we put pistachio everywhere, and I guarantee you that more than cookies look like greedy little pastries. If you like ,follow also on my profile Instagram.
Pistachio and white chocolate cookies are 'one pulls the other' cookies, or so have them defined in family and are a little special attention that you can offer your guests. With coffee or breakfast in milk are perfect, but also for five o'clock tea, while reading a book on the couch. Indeed, If you have children I'm sure prepare them together even more fun! Take a look at all my COOKIE RECIPES, how delicious INRCHIATE PUGLIA or the SICILIAN ALMOND PASTES. And my recipes, sweet and savory, with the PISTACK. Have a nice day.
DOSES FOR ABOUT 20 COOKIES:
80 grams of pistachio flour
120 grams of flour 00
100 grams caster sugar
120 grams soft butter
a teaspoon of organic Bourbon vanilla extract
a large pinch of salt
100 grams of white chocolate
chopped pistachios as required (I used pistachios di Stigliano)
Here is the world's shortest recipe: knead all the ingredients together until you get a homogeneous dough and wrap it in plastic wrap. Refrigerate until firming, at least 1-2 hours. Quindi spolverizzare il piano di lavoro con un po' di farina e, using a rolling pin, tirare l'impasto a circa un centimetro di spessore. Gain from browse many biscuits and place them on a baking sheet covered with parchment paper.
Riporre in biscotti nuovamente in frigorifero per almeno un'ora (best two or three, soprattutto se nella vostra cucina c'è molto caldo, in modo che l'impasto si rassodi bene), then bake at 170 degrees in a convection oven for about 15 minutes or until the cookies are golden brown not.
Remove from oven and cool on a wire rack. Meanwhile, coarsely chopped white chocolate in a double boiler and melt gocciolarlo flush (I used just a teaspoon) about cookies. Complete with the chopped pistachios and serve after the chocolate will again be firm. Bon appétit!