Today sforniamo pistachio and white chocolate biscuits, Since the weather is no longer so hot? These are easy easy and crispy and made even more greedy 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! Are cookies ' one leads to another ', or so have them defined in family and are a little special attention that you can offer your guests, and I would even say to you and just, with coffee or breakfast. Indeed, If you have children I'm sure prepare them together even more fun!
Ingredients for about 20 biscuits:
- 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. Then sprinkle the work surface with a little’ flour and, using a rolling pin, pull the dough to about a centimeter thick. Gain from browse many biscuits and place them on a baking sheet covered with parchment paper.
Store cookies again in the fridge for at least an hour (best two or three, especially if your kitchen is very hot, so that the dough is rassodi fine), 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!