Ingredients
Hint:
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
kochen@bettybossi.ch
Dough
To decorate
How it's done
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Dough
In a bowl, mix 60 g of the pistachios with the flour, icing sugar, ground ginger and salt. Set aside the remainder of the pistachios. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg white, mix quickly to form a dough. Cover and chill for approx. 30 mins.
To shape
Roll out the dough into a square approx. 4 mm thick between two sheets of baking paper, cut into diamonds measuring approx. 4 cm, place on a baking tray lined with baking paper.
To bake
Approx. 12 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
To decorate
Melt the cake icing in a bain-marie, pour into a small bowl. Dip the biscuits half way into the icing, sprinkle with the reserved pistachios, leave to dry.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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