Pistachio Nuvolotti Cookies
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/pistachio-nuvolotti-cookies
Total time
45 Minutes
Baking/cooking time
15 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
for 45 cookies
| FOR THE DOUGH | ||
| 70 | g | pistachios (toasted and unsalted) |
| 170 | g | soft butter |
| 90 | g | sugar |
| 15 | g | vanilla sugar |
| 3 | x | egg yolks |
| 270 | g | Flour for biscuits and shortcrust pastry |
| 2 | pinch | salt |
| ADDITIONALLY | ||
| 50 | g | icing sugar |
Preparation
- To prepare the pistachio nuvolotti, place the pistachios in a mixer and grind them very finely.
- In a bowl, work the soft butter with the sugar and vanilla sugar until light and fluffy. Add the egg yolks and beat to incorporate. Finally, add the pastry flour, the finely ground pistachios, and the salt, and mix with the beaters until the mixture becomes crumbly.
- Transfer the dough onto a sheet of parchment paper or a work surface and knead briefly until it comes together into a smooth dough. Divide it into three equal parts and shape each into a log about 2 cm thick.
- Wrap the logs in parchment paper and refrigerate for one hour.
- After the resting time, preheat the oven to 180°C (static) and line a baking tray with parchment paper.
- Cut the logs into pieces about 2 cm thick and place them on the prepared tray. They won’t spread much during baking, so they can be placed fairly close together.
- Bake at 180°C for about 15 minutes, until they are lightly golden around the edges but still soft. Remove from the oven and let them cool completely. Once cooled, roll them in icing sugar so that it coats the surface entirely. Store the pistachio nuvolotti in an airtight container or tin box.
In collaboration with @passionecooking
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