Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/fistashkovoe-venskoe-pechene/Notes on ingredients:
Pistachio paste. In this recipe, I use pistachio paste that contains 70% nuts. Therefore, if you replace it with pure paste, keep in mind that you will need to slightly increase the amount of sugar and reduce the amount of butter.
Variations: You can make the same cookies with Nutella instead of pistachio paste.
Butter. You need butter with a fat content of 80% or higher. It should be at room temperature – soft but not melted.
Powdered sugar. This is what will give the finished cookies a smooth melting texture. Granulated sugar may not dissolve completely and leave granules. Homemade powdered sugar works great if needed.
Eggs. For this recipe, we only take the yolk. Using a whole egg results in a coarser texture for the cookies. The calculation refers to the yolk from a medium-sized egg – S-1 or M. Such a yolk weighs about 18-20 g.
Flour. Regular high-grade flour with about 10% protein works perfectly here.
Let's move on to the preparation.
Beat the butter with powdered sugar and salt until creamy.
Add the yolk and beat again.
Add the pistachio paste.
Beat again.
Add the flour and knead a soft dough.
Transfer it to a pastry bag with a star-shaped nozzle (I have an open star with 8 teeth and a 15 mm opening). Pipe onto a lined baking sheet in the shape of rosettes. Optionally, place 2 peeled pistachios in the center of each.
Bake in a preheated oven at 170 °C for 12-15 minutes.
Completely cool the finished cookies on a rack and serve.
Enjoy your tea time!
This recipe for pistachio Viennese cookies has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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