Pistachio Biscuits made with our own pistachio flour by crushing pistachio nuts in the mixer – with a little trick.
However, we didn’t grind them too much finely, because we liked the idea of the slightly crunchy texture provided by the pistachio granules.
Makes about 20 biscuits (depending on size), Preparation 20 mins, Cooking 15 to 20 mins
- 120 g soft wheat flour aka all-purpose flour, cake flour, pastry flour – sifted
- 100 g pistachio flour – or unsalted shelled pistachio nuts
- 50 g potato starch
- 100 g soft unsalted butter
- 110 g brown sugar
- 1 medium egg
- 1 pinch of salt
- 8 g dry yeast – about 1 teaspoon
Tip: if you use pistachio nuts, grind them into a powder with a teaspoon of corn starch or potato starch in order to prevent them from releasing their oils which turn the dried fruit into a cream when in contact with the heat of the blades. In this way the starch will absorb any escaping oils and keep the flour grainy. Leave a few whole ones to put on top of each biscuit later.
Preheat the oven to 180 C.
Whip the soft butter along with the sugar until you get a cream. Use electric whips.
Add the egg and keep mixing.
In a bowl add the sifted soft flour with pistachio flour, the potato starch, a pinch of salt, mix roughly, add the dry yeast.
Add a pinch of salt, start kneading until you get a soft dough.
Put the dough in the freezer and leave it to rest for 10 minutes.
After the resting time, cut out many balls the size of a walnut, insert a pistachio nut on top of each one and place them on a lined baking tray with parchment paper.
Bake in a pre-heated static oven to 180° C for 15-20 minutes.
Remove from the oven, then transfer to a wire rack to cool.
Tip: If you don’t use right away the pistachio flour you made, just put it in a glass jar, it will keep for a couple of months.