Ghareeba with Pistachio

Hafız AteşKok

Ingredienser

• 2 cups flour
  2 cup
• 1/3 cup corn flour
  0.3 cup
• 2 cups pistachios, shelled and chopped
  2 cup
• 3/4 cup powdered sugar
  0.8 cup
• 1 teaspoon vanilla
  1 teaspoon
• 1 cup unsalted butter, very soft
  1 cup

Trin

1. 1

   Mix the unsalted butter in a blender for a few minutes until smooth; gradually add the sugar. Add the vanilla sugar or extract.

   Nødvendigt udstyr:

   Blender

   10 min
2. 2

   Gradually add the flour or corn flour to the sugar and butter mixture. Mix well for one minute, and when the dough forms and becomes cohesive (add a little flour if it is too wet, one tablespoon at a time), add the pistachios and mix well; cover the bowl with plastic wrap and set aside in a cool place or in the refrigerator for one hour.

   Nødvendigt udstyr:

   🍳

   Plastic Wrap

   60 min
3. 3

   Take pieces of the dough and roll them into small sticks about 12 centimeters long; connect the ends together and place them on a baking sheet lined with parchment paper. Place a small amount of pistachio on each cookie ring, if desired. Bake in the oven at 170 degrees Celsius until the cookies firm up, for about 15 minutes. They will firm up more as they cool. The bottom of the cookies will be golden and the top will be white. Let cool and serve or store well in an airtight container.

   Nødvendigt udstyr:

   Bagplade

   15 min

Ernæringsfakta

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

Kostfunktioner og tags