Pistachio Sables

It is not a heavy pistachio flavour; we're not talking pistachio ice cream or pudding. This is more of a true pistachio nut flavor: not overpowering


15g shelled, unsalted pistachio nuts 
40g strong white flour, sifted
40g unsalted butter, diced 
40g freshly grated Parmesan 
a pinch of cayenne pepper


Start by chopping the pistachio nuts in a mini chopper quite small.
Then mix them with all the remaining ingredients in a medium-sized bowl.
Rub the ingredients together until the mixture starts to form fairly large clumps, then press the mixture against the side of the bowl to bring it together.
Now transfer the dough to a board and knead lightly, then roll into a sausage shape about 18cm long and wrap and chill in the freezer for 30 minutes.
Preheat the oven to 180°C/gas mark 4.
After that slice the chilled log into discs about 5mm wide and spread them out on the baking sheet.
Then pop them in the oven on the centre shelf and bake for 13–15 minutes, until they start to go golden around the edges.
When they are cooked, transfer them to a wire rack to cool and store in an airtight tin.

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