Thursday, July 29, 2010

Pistachio shortbread

Kue ini dah lama dibikinnya tapi belum sempat ke posting...
baru kepikiran lagi, krn pingin bikin kue ini buat ntar lebaran..
ga tau lebaran disini mesti bikin kue kering kayak di Jakarta ga yaa ???

source : Fresh Woolworth Magazine

160 g shelled pistachios
2,5 cups plain flour
1 cups pure icing sugar, sifted
1,5 tsp baking powder
100 g almond meal
1 egg + 1 egg yolk
200 g butter, melted and cooled
pure icing sugar, extra

Preheat oven 160°C line 2 baking trays with non stick baking paper. Soak pistachios in boiling water in 3 minutes to loosen skin. Drain and transfer to clean tea towel. Rub well to remove skins. Process in small food processor until finely chopped.

Sift flour , icing sugar and baking powder together, stir ini almond meal and chopped pistachios. Wisk egg and egg yolk into melted butter. Pour into dry ingredient and stir untill mixture comes together.

Roll out one portion of dough at time untill 3 mm thick. Cut out using shaped cutter. Bake for 15 minutes until justpale golden. Cool on trays for 5 minutes then transfer to wire racks. While still warm, sieve over extra icing sugar to coat. Cool completely. Store in an airtight container for about 1 week.

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