Recipes

Pistachio Chocolate Biscuits

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
75 g Shelled Pistachios ½ cup
185 g Laucke Wallaby Flour 1⅕ cups
8 g Baking Powder ½ tbsp
120 g Icing Sugar mixture 1 cup
60 g Butter, chopped ¼ cup
55 g Egg 1 each
10 g Water 2 tsp
150 g Dark Chocolate, melted ½ cup
50 g Extra shelled chopped Pistachios ⅓ cup

Method

  1.  Preheat oven to 180°C.

  2. Process the shelled Pistachios until finely ground in a blender or blitzer.

  3. Add the flour, baking powder, sugar and butter and mix until the mixture resembles fine breadcrumbs.

  4. Add the egg and water, and mix until the ingredients cling together.

  5. Wrap in plastic and refrigerate for 30 minutes.

  6. Divide the mixture into 2 equal portions, and roll each portion between sheets of baking paper until 5 mm thick.

  7. Cut into 5 cm rounds, and place onto prepared baking trays.

  8. Baking temperature 180°C.

  9. Baking time 10 minutes, or until golden brown.

  10. Cool on trays.

  11. Pipe melted chocolate onto the centre of the cooled biscuits, and sprinkle with the extra nuts.

  12. Yield approx 40.

  • Laucke Specialities
  • Yield: Approximately 40
  • Bake: 10 minutes
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