Lemon cookies with white chocolate and pistachios – a detailed recipe cooking. 
The photodishes: Anna Williams Time: 1 hour. 20 minutes. Difficulty: Easy Quantity: 48 cookies. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 3/4 Art. premium wheat flour
- 1 tbsp. semolina
- 1 tsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 180 gr. butter, room temperature
- 1 tbsp. Sahara
- 2 tbsp. l olive oil
- 1 large egg and 1 egg yolk
- 3 tbsp. l lemon liquor “Limoncello”
- 1/2 tsp vanilla extract
- Finely grated zest and juice of 1 lemon
- 250 gr white chocolate chop
- 1/2 tbsp. chopped pistachios
Recipes with similar ingredients: premium flour, semolina, eggs, lemon liquor, vanilla extract, lemon juice, lemon zest, lemon, white chocolate, pistachios
Recipe preparation:
- Stir flour, semolina, baking powder in a large bowl, soda and salt. Beat in a separate bowl with a mixer on the middle speeds butter and sugar until white and lush mass, approximately 2 minutes
- Stir olive oil, egg and yolk in another bowl, lemon liquor, vanilla extract, lemon zest and lemon juice. Add the egg mixture to the oil and mix with a mixer on medium speed, until smooth. Slow down mixer to low, add flour mixture and mix until smooth consistency. Cover the dough with foil and put in a cold place on 30 min.
- Preheat the oven to 180 ° C. Place parchment baking sheet in 2 paper. Using a teaspoon, put the dough on the baking sheets in portions, forming small ovals with a distance of 5 cm. each from friend.
- Bake cookies until golden brown, about 18 minutes. While baking, swap baking trays so that cookies baked evenly. Remove cookies from the oven and completely cool.
- Melt white chocolate in a water bath. Pour cookies melted white chocolate and sprinkle with pistachios. Leave cookies for 15 minutes at room temperature in order to шоколад затвердел.СоветыTo make cookies voluminous and not cool the dough flat for at least 2 hours, then lay on baking sheet and re-cool for 30 minutes. biscuits were evenly baked and turned golden, you need to 6 minutes before the end of baking, turn on the convection mode. And don’t forget to
Time for preparing
periodically rotate the baking sheet. To make the cookies easy to separate from Parchment needs to be completely cooled.
