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Ingredients:
ingredients:
- 80 g pistachio flour
- 1 egg
- 100 g sugar
- 240 g flour
- 50 g of water
- 1 teaspoon Instant yeast for desserts
- 1 tablespoon BAM pistachio spread
for the filling:
Instructions:
preparation process:
1
In a bowl, whisk the egg with a fork, then add the pistachio flour and mix until smooth.
2
Put 240 g of flour, a teaspoon of yeast and 100 g of sugar in another bowl and stir until smooth.
3
Combine the two mixtures and add one tablespoon of pistachio spread and 50 g of water. Stir to make a smooth mixture.
4
Wrap the dough in plastic food wrap and leave to rest in the fridge for 2 hours.
5
Then roll out the dough with a rolling pin to a thickness of about 0,6 cm. Using a biscuit cutter, create circles and fill each with 1 tablespoon of pistachio spread. Close them by adding a second layer on top and then seal the two parts by pinching the edges with your fingers or a fork.
6
Bake the biscuits in a preheated oven at 180 degrees for 15 minutes.
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