Hearts with pistachios and turmeric

Hearts with pistachios and turmeric

Total: 2 hr 48 min. | Active: 40 min.
Nutritional value / piece: 58 kcal
, Fat: 3 g
, Carbohydrate: 6 g
, Protein: 1 g


60 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

40 g butter
100 g sugar
1 fresh egg
1 organic orange, use only half of grated zest
100 g unsalted, shelled pistachios
150 g Betty Bossi Backmehl
2 parcels white cake icing (Dr. Oetker)
1 tsp turmeric
3 tbsp unsalted, shelled pistachios, chopped
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How it's done

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Beat the butter in a bowl until soft. Add the sugar and all the other ingredients up to and including the orange zest, continue to beat until the mixture becomes lighter in colour. Finely grind the pistachios, add to the mixture along with the flour, mix quickly to create a soft dough, flatten a little, cover and refrigerate for approx. 2 hrs.

On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Cut out the hearts and place on a baking tray lined with baking paper.

Bake for approx. 8 mins. in the centre of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

Melt the glaze as per the instructions on the packet, stir in the turmeric.

Dip one half of the pistachio hearts into the glaze, sprinkle with pistachios and leave to dry.

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