It seems that my kitchen has come to galletil invasion! jjj… because lately most of the recipes that I bake, cookies or pastries.I like, because so I can share them, since they are recipes that get enough quantity and I love to surprise people that I want to with a package of homemade biscuits… also I love always have the full jar in the kitchen and see how Jorge and Eloy are eaten as pipes; I usually take me to work for lunch, but at home despite the temptations, I am able to eat an Apple and stay so to taste… I’m happy preparing them!
Despite call Biscotti, these cookies are not baked twice, but have an intense pistachio flavor and a texture similar to the pastries, which makes that you discard in your mouth…
(to 30 cookies)
-225 g of soft butter.
-140 Gr. sugar glass
-1 fine grated lemon peel
-1 slightly beaten egg yolk
-2 teaspoons brandy
-280 Gr. flour
-85 Gr. unsalted pistachio sliced
-powdered sugar for garnish
We put in a bowl the butter, the sugar and he married her lemon and mix well with a wooden spoon.
After and while beating, will adding the yolks and brandy.
We sift the flour, a pinch of salt and pistachios over the mixture and stir well until there are no lumps.
We form a long roll, crush it slightly and then wrapped in plastic wrap, let it rest in the refrigerator for 30 to 60 minutes.
They can perfectly be prepared with any food processor that has accessory to knead.
We preheat the oven to 180 ° and lined two bandenjas with baking paper.
We have developed the roll and cut on the diagonal into 5 mm pieces more or less, with a sharp serrated knife.
We are placed in trays, slightly separated, because they grow in the oven.
We bake for 12-15 minutes, until they are golden.
Once out of the oven, let stand another 5 or 10 minutes on the trays to cool kids and then passed to a wire rack until completely cold, it will be when we can sprinkle with confectioners sugar.