Pistachio biscottelli
Instructions
Put the almonds in Blender and cut it into fine powder, then mix in the flour.
Soak for a moment the pistachios in boiling water, then Peel and mince finely.
Chop the candied cherries.
Knead the flour with almonds with the soft butter in small pieces, sugar, a pinch of salt, lemon rind and eggs also incorporating pistachios and cherries.
You need to obtain a homogeneous compound.
Formed with the dough into a ball, then roll it up on the countertop until you get some sort of salami.
With a sharp knife, cut from the dough many thick round slices about half a centimetre: worked as when cutting a salami.
Grease the baking and sprinkle on top, spaced a bit between them, the pasta discs, then place in a hot oven at 175 degrees for about 30 minutes, until dry and biscottelli will be golden.
Remove the cookies from the oven, soak off the plate and let them cool on a wire rack from sweets.
Ingredients and dosing for 4 persons
- 200 g of flour
- 150 g of butter
- 150 g of sugar
- 100 g of peeled almonds
- 50 g of pistachios
- 2 eggs
- Some of candied cherries
- == 1 lemon (zest)
- Salt