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Pistachio cookie｜Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

Unsalted butter : 65g
きび粉糖 : 45g
卵黄 : 20g
アーモンドプードル : 25g
ピスタチオ : 30g
チョコチップ : 15g
薄力粉 : 110g

Time required

40minutes

Procedure

1) make the dough 00:12
Put the unsalted butter in a bowl and mix with a rubber spatula.
Add millet powder sugar and mix.
Switch to a whisk, mix in the egg yolks and mix little by little.
Add almond paste and mix.
Switch to a rubber spatula and add the pistachios and mix.
Add chocolate chips and mix.
Sieve the cake flour and mix.
Lay down the wrap.
Cover with the dough and chill in the refrigerator for at least 1 hour.
2) mold 03:07
Press 1 with a rolling pin.
Dust a table with flour (not listed) and shape into a 25 cm long log.
Wrap with a cooking sheet.
Cool in the freezer for about 30 minutes.
3) bake 04:43
Cut 2 into 1 cm width.
Arrange on an oven sheet.
Bake in the oven at 170 degrees for 16 minutes.
Transfer to a wire rack and remove rough heat to complete.

Point

・It is a quantity for about 25 pieces.
・You can substitute granulated sugar for millet powder sugar.
・Use diced pistachios.
・At step 2, do not touch the dough too much.
・In step 3, cut the dough and put it in the freezer until the oven warms up.
・Preheat the oven to 170 degrees.
・Time required for cooling in the refrigerator and freezer is not included.