Almond and Pistachio Biscuits
These biscuits also score points with their inner values: almonds, for example, contribute plenty of unsaturated fatty acids. Several studies show that almonds can even lower an increased cholesterol level and thus reduce the risk of cardiovascular diseases. And 100 grams of pistachios score with around 7 milligrams of iron. That's more than in some types of meat! Nevertheless, it is important to enjoy nibbling in moderation and not in bulk.
Basically it likes all kinds of pastries dry and cool. The best way to store them is in tin cans, which can be bought everywhere, especially at Christmas time, so that the biscuits keep for a week.
- 200 grams Pastry flour
- 1 pinch salt
- 100 grams almonds
- 100 grams powdered sugar
- 1 egg
- 100 grams butter
Mix the flour with salt and almonds on the working surface. Add the powdered sugar, egg and butter in small pieces and quickly knead to a smooth dough. Wrap in plastic wrap and let sit in a cool place for 30 minutes.
For the filling: mix the butter with the powdered sugar until creamy. Stir in the almonds, pistachios and rum. Chil. Preheat the oven to 175°C (fan: 160°C) (approximately 350°F). Line the baking sheets with parchment paper. Roll out the dough 3-4 mm thick (approximately 1/16 inch) on a floured surface. Cut circles out of the dough (about 3 cm in diameter, approximately 1 inch) and lay them on the baking sheets. Bake for 8-10 minutes, or until light golden-yellow. Remove from the oven and let cool.
Spread the almond filling on half of the cookies, then place the remaining cookies on top to make cookie dsandwiches. Pour the remaining cream in a pastry bag and decorate the cookies with dots, or as desired. Garnish with pistachios.