Ingredients
18 piece(s)
Pistachio Biscuits
- 60 grams raw sugar
- 130 grams raw, shelled pistachio nuts
- 3 Egg Whites at room temp
- 50 grams plain flour
- 1 pinch cream of tartar
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6
17min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Preheat oven to 180 degrees (160 degrees fan-forced)
Line 2 baking trays or sheets with baking paper.
Weigh 10 grams pistachios into bowl.
"Closed lid" turbo once or twice until nuts are chopped into smaller pieces. Set aside.Weigh raw sugar into mixing bowl, mill 10 seconds, Speed 9.
Remove 5 grams (or about 1 heaped tablespoon) of this milled sugar and set aside.
Add remainder of pistachios to bowl. Mill 6 seconds, Speed 9.
Weigh in plain flour. Combine 4 seconds, Speed 6. Set aside.
Clean and dry bowl thoroughly. Insert butterfly, place in egg whites and cream of tartar. Beat 3-4 mins/50 degrees/Speed 3.5.
Combine by adding pistachio/sugar mix gradually, Speed 1.
Place heaped teaspoons on baking sheets. Sprinkle with remaining pistachio nuts.
Bake 12 minutes. Transfer to wire rack to cool. Dust with set aside icing sugar. Store in airtight jar.
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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