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Receta Pistachio Shortbread
by Global Cookbook

Pistachio Shortbread
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  Raciónes: 12

Ingredientes

  • 1/2 c. shelled pistachios
  • 1/4 c. fine sanding sugar
  • 1 1/4 c. all-purpose flour plus more
  • 12 Tbsp. unsalted butter chilled
  • 1/2 c. granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 lrg egg yolks
  • 1 lrg egg white

Direcciones

  1. In a bowl of a food processor fitted with a metal blade, grind pistachios till fine but not powdery. Divide grnd pistachios equally between the sanding sugar and flour; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed till fluffy, 3 to 4 min. Add in vanilla and salt, and beat for 1 minute. Add in the yolks one at a time, and beat till proportionately combined. Add in the flour and pistachio mix, and mix till just combined. Remove the dough, and form into a 4- by 6-inch rectangle; wrap in plastic, and refrigeratefor 1 hour.
  3. Heat oven to 350 degrees. Line two baking sheets with Silpats, and set aside. On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Brush the dough with the egg white to moisten. Cover proportionately with the pistachio-sanding sugar mix. Lightly press the mix into the dough with the rolling pin. Using a 1 1/2-inch fluted square cookie cutter, cut cookies as close as possible to avoid waste. Place on prepared baking sheets.
  4. Bake till the edges are just lightly golden brown, about 18 min. Transfer cookies to a cooling rack. Store in an airtight container for up to 1 week.
  5. This recipe yields about 48 cookies.