Pistachio Aperitif Biscuits

Quality :

For 4 People.

Preparation :

15 min

Cooking :

15 min

Ingredients

90g flour
70g unsalted roasted pistachios + a few for decoration
4 tablespoons Abel Paillard pistachio oil
4 tablespoons water
2g salt

Preparation

Powder the 70g pistachios using a small mixer, for example.
Preheat the oven to 180°.
Pour all the ingredients into a mixing bowl and stir until
is smooth and forms a ball.
Take care not to knead too much, so that the cookies remain as shortbread as possible.
Roll out the dough to a thickness of around 3 mm. Try to form a rectangle to make cutting easier. Try to form a rectangle to
make cutting easier.
Using a sharp, smooth-bladed knife, cut the dough into diamond shapes, for example
.
Place on a baking tray lined with baking paper.
Coarsely crush the pistachios you have set aside and sprinkle over the
diamonds. Press down a little so that the pistachios adhere to the dough.
Bake for 15 minutes.
Remove from the oven and cool on a wire rack.