Lemon-pistachio-cookies
It's Christmas Cookie time!
Janina baked especially delicious lemon-pistachio-cookies covered with white chocolate in our next125 kitchen.
The recipe
For the dough
90 g pistachio kernels, peeled
125 g butter, cold
125 g sugar
1 egg (M)
300 g wheat flour
1 lemon, the zest of it
3 drops bitter almond aroma
For the icing
100 g white couverture
75 g pistachio kernels, peeled
The preparation
Place the pistachio kernels in the food processor or the kitchen mixer and grind them finely.
Put the butter together with the sugar, the egg, the flour, the lemon zest and the ground pistachio kernels in a bowl and form a homogenous dough (either by hand or by help of a food processor).
Cover the dough and let it rest in the fridge for about 60 minutes.
Preheat the oven to 170 °C upper/ lower heat und cover two baking trays with baking paper.
Roll out the dough on a slightly floured surface (5 mm thick) and cut the required shape.
Place the cookies on the prepared baking trays and put them in the oven one after another for about 12-15 minutes.
Take the baked cookies from the oven, remove the baking paper from the tray and let the cookies cool completely.
Afterwards, chop the white couverture and melt it in a water bath. Chop the pistachio kernels and put aside.
Dip the cookies halfway through in the couverture and place on a baking sheet. Sprinkle with chopped pistachios and let it set.
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