I developed this pistachio biscuit recipe for a very dear friend who is the biggest pistachio fan I know. They are characterised by their fine crumbly texture, which is reminiscent of vanilla crescents. Filled with a delicious pistachio cream, coated with white chocolate coating, sprinkled with chopped pistachios and dusted with vanilla sugar. A dream come true.
280 grams light spelt flour
210 grams butter, cold
100 grams pistachios, finely ground
70 grams raw cane sugar
50 g additional chopped pistachios
vanilla sugar
1. Quickly knead the butter, flour, ground pistachios and sugar and shape into two rolls.
2. Roll the rolls in the chopped pistachios.
3. Wrap in baking paper and chill in the fridge overnight or for at least 1 hour.
4. Preheat the oven to 160°C fan oven.
5. Divide the rolls into 1 cm thick pieces, shape into hearts and press small hearts 1/2 cm deep into the centre using a teaspoon handle.
6. Place the hearts on greased baking trays and bake for 20 minutes at 160°C fan oven.
7. Using a small spoon or piping bag, fill the heart-shaped cavities with the pistachio cream.
8. Coat with melted white chocolate in stripes, sprinkle with chopped pistachios and dust with vanilla sugar.
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