Emprimir
Correo Electrónico
Add a photoRaciónes: 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
- 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.
- 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.
- 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.
- 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.
- This recipe yields about 48 cookies.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 212 | |
| Calories from Fat 123 | 58% |
| Total Fat 14.01g | 18% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 57mg | 2% |
| Potassium 54mg | 2% |
| Total Carbs 19.19g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.65g | 6% |
| Protein 2.99g | 5% |
