Like a classic Italian pastry Biscotti, Tyler Florence cookies baked twice: first how whole cake, and then in separate slices. Pistachio Cookies quite tough, so it fits very different drinks. Try these cookies with morning coffee, or dip them in чашку горячего шоколада. 
Time: 1 hour. 20 minutes. Difficulty: easy Quantity: 24 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. pistachios
- 0.5 tbsp. (110 g.) Butter
- 3 eggs
- 1 tbsp. Sahara
- 1 tsp vanilla extract
- 3.5 tbsp. baking flour
- 1 tsp baking powder
- 0.5 tsp salt
Recipes with similar ingredients: pistachios, eggs, vanilla extract flour
Recipe preparation:
- Preheat the oven to 180C.
- Pour pistachios on a baking sheet in one layer. Bake for 10 minutes or until nuts are slightly toasted. Take out the oven.
- Beat butter with a mixer until lightly airy. condition. While continuing to beat, gradually add eggs, sugar and vanilla; mix until smooth. Add the flour baking powder and salt. Stir the dough until smooth. masses. Using a wooden spoon, enter the pistachios.
- Put the dough on a lightly floured surface and cut it in half. Roll each half into a log of 30 cm in length and 2.5 cm in diameter. Place them on an ungreased baking sheet and bake for 35 minutes or until bottom is slightly brownish. Allow the liver to cool for 5 minutes and then place it on a cutting board. Cut the log diagonally into 12 thin slices 2.5cm thick each. Put them on pan and bake for another 5 minutes. Flip cookies and bake with other side 5 min. Turn off the oven and let them cool off.
