Looking at what I have got hand butter, eggs, flour, sugars, pistachio nuts and honey. Emmm… and went through my receipes books, great! found a receipe that only requires the ingredients that I have got in hand already. Without doubt, after my cosy surfing session… I eagerly went down to the kitchen and get my hands on Aran’s (thanks for sharing!) Pistachio cake base for a mousse cake…and then used up the rest of pistachio for this cookie, so my pack of 100g Pistachio is gone with no regrets!
This cookie comes out as crunchy, no buttery taste as you can see below with the method. Rather than creaming in the butter, you actually melted the butter. It is amazing to see how using same ingredients but different method could produce a different end product.
Pistachio Crunchy Biscuit
Unsalted Butter 30g, melted
Cake Flour 120g
Baking Powder 1/4tsp
Pistachio Nuts 20g
Mixed the melted unstaled butter together with the honey, add in the dry flours, spatterly mixed well with spatula. Add the pistachio, and now use your hand to knead it to form a dough. Roll into a long sausage, and wrap up in cling film. Chill in the fridge for at around 2 hours.
One chilled, cut into around 1cm thick (personal opinion, not too thick, else you can’t bite into it), bake at 170C for 20 mins.