Table of Contents
Recipe: Pistachio Cookies with Lemon Frosting and Red Sugar
90 minutes
45 minutes
15 minutes
medium
cookie
Christmas
ingredients
for 40 servings
- 200 g wheat flour (type 405)
- 100 g Butter
- 1 egg yolk (M)
- 80 grams of sugar
- salt
- 60 g pistachio cream (spread)
- 40g chopped pistachios
- 80 grams of powdered sugar
- 3 tsp lemon juice
- 50 g rotor Decorator
preparation
- For the shortcrust pastry, sift the flour into a bowl. Dice the butter, add with the egg yolk, the sugar and a pinch of salt, process everything to a crumbly mass. Add the pistachio cream and the chopped pistachios, knead into a smooth dough. If necessary, knead in some cold water. Divide the dough into two portions, shape into rolls (diameter approx. 4 cm) and wrap in foil and chill for approx. 45 minutes.
- Preheat the oven to 180 degrees. Cover a baking sheet with parchment paper. Cut the rolls of dough into slices approx. ½ cm thick and place on the baking tray. Bake in the preheated oven on the middle shelf for approx. 15 minutes until lightly golden brown. Remove from the tin and let cool.
- To decorate, mix the icing sugar with the lemon juice until smooth and drizzle over the cookies in fine lines. Sprinkle with the red decorative sugar and leave to dry.
Energy and nutritional information for the recipe
| Pro 100 g | pro Portion (20 g) | |
|---|---|---|
| energy | 1,548 kJ 370 kcal | 310 kJ 74 kcal |
| fat | 20.0 g | 4.0g |
| carbohydrates | 45.0 g | 9.0 g |
| protein | 5.0 g | 1.0 g |
