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Thursday 25 July 2013

PISTACHIO & CARDAMOM SHORTBREADS


Yotam Ottolenghi is one of best chefs in UK. I must say that I like also his cookbooks and his recipes are healthy and interesting. 
Try his shortbreads :). 



Yotam Ottolenghi recipe from “The Cookbook” with my changes

Ingredients:

  • 8 cardamom pods
  • 200g unsalted butter. cold
  • 25g ground rice
  • 240g plain flour
  • ½ tsp salt
  • 40g icing sugar
  • 60g shelled pistachio nuts
  • 1 large egg yolk
  • 2 tbsp vanilla sugar



Method:

1. Crush cardamom pods, then remove the skins. Ground them to a fine powder.
2. Combine together: cardamom powder, ground rice, unsalted butter, plain flour, egg yolk, icing sugar and salt. Do not overwork dough.
3. Roll dough with your hands into a log 4cm in diameters. Wrap it in cling film and leave it in the fridge for at about 1 hour.
4. Chop the pistachios finely but leave some bigger bits in it. Scatter the pistachios on a flat tray.
5. Roll dough in the pistachios.
6. Preheat the oven to 150C/Gas Mark 2
7. Cut the log into slices about 1 cm thick. Lay them out on a baking tray lined with baking parchment, spacing them at least 2 cm apart. Dust them with vanilla sugar.
8. Bake the biscuits for roughly 20 minutes. They must not take on too much colour but should remain golden.

9. Keep cookies in a sealed jar for about one week.

2 comments:

  1. Hi Aleksandra,
    I adore some of ur pics like the truffles and the pear cider jelly.Glad to see English version of the blog and happy to join ur site.

    ReplyDelete

Thank you for your comment :))