PISTACHIO SHORTBREAD AND APRICOT JAM
Hello everyone,
Here again a recipe that I prepare for Eid El Fitr in 2011, delicious shortbread icing and crunchy with both small pieces of toasted pistachios in it.
So unless I focus I give you this very very good recipe:
- 250 g butter at room temperature
- 100 g cornstarch
- 125 gr icing sugar
- 50 g pistachios, coarsely crushed grids
- 2 egg yolks
- vanilla or pistachio aroma.
- 1 teaspoon baking powder
- flour according to your needs
decoration:
- apricot jam
- crushed pistachio (almost 50 grams)
- coconut
- In a bowl, beat butter and sugar until the mixture doubles in volume, and is very creamy.
- add egg yolks and continue beating.
- stir in the corn flour mixed with baking powder and vanilla
- drying the mixture with flour to a paste to see a beautiful soft and malleable.
- Roll out dough on a floured surface to a thickness of 4 mm
- cut with a punch to your taste, for me it was the punch square
- place your cake on a plate delicately floured baking
- Cook 10 to 15 minutes at 180 degrees in a preheated
- remove from oven and let cool
- decorate the rooms with the hole at the top, with the aid of a brush with jam Deliu with a little orange flower water.
- sprinkle the top with a little coconut and pistachios
- assemble each 2 pieces with jam
- fill the cavity with jam, and let set for at least a half day
- can be well preserved in a box Hermitian (if you're going to resist)
thank you for your visits and your comments