THE homemade cookies they always give satisfaction and these shortcrust pastry biscuits with hazelnut and pistachio cream they give a lot of it. A prescription easy for gods treats delicious that contain a double surprise, to be tasted a snack or after dinner.
Ingrediants
- 200 g of flour 00
- 80 g of butter at room temperature
- 110 g of granulated sugar
- 1 egg + 1 yolk
- salt
for the pastry
- 80 g of hazelnuts
- 30 g of brown sugar
- 5 g of bitter cocoa
- 30 ml of seed oil
- 160 g of milk chocolate
- natural chopped pistachios
for the hazelnut cream
to garnish
How to prepare: Shortcrust pastry biscuits with hazelnut and pistachio cream
THE shortcrust pastry biscuits with hazelnut and pistachio cream they are delicious sweets, good to eat at any time of the day. They are great at snack, accompanied by a cup of tea, but also after dinner. In fact, these crumbly biscuits hold a sweet tooth hazelnut and chocolate cream, even better because homemade, and a message written on a card designed by those who baked them for those who will receive it. Like very personal Fortune Cookies.
dough is simple to be made and, if prepared in large quantities, it can be partially frozen and used at a later time. The same goes for the hazelnut cream which closed in an airtight jar can be kept in the refrigerator for about ten days.
Packaged in transparent paper or in a beautiful tin box, these biscuits also become gods pastries perfect as a gift. You can easily find the appropriate kits on the market, even online shaped pasta cutters to make these message biscuits; it goes without saying that the idea is still beautiful, and good, even using a common pastry cutter of the shape you like best.
And if the biscuits filled with chocolate are your passion, among the many biscuit recipes of the Cucchiaio you will also find the Small Breton sablé with gianduia ganache and Nutellotti.
OTHER DELICIOUS RECIPES: Baci di dama, Pistachio nuts, Nutella-flavored ox eyes, Chocolate and hazelnut craquelè biscuits
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
15 min
- Resting place
- fridge
- Rest time
-
3h
- Portions
-
10 – 12
How to prepare: Shortcrust pastry biscuits with hazelnut and pistachio cream
The first step to prepare shortcrust pastry biscuits with hazelnut and pistachio cream is to knead the shortcrust pastry. Mix flour and sugar and place the mixture in a fountain or in a bowl; in the center put the butter into small pieces, the whole egg plus the yolk and a pinch of salt. Work the ingredients quickly with your hands until you get a smooth and homogeneous dough.
Wrap the dough in cling film and let it rest in the refrigerator for at least an hour.
Meanwhile, prepare the hazelnut cream. Toast the hazelnuts in a non-stick pan, over medium-low heat, for a few minutes, moving them often to prevent them from burning. Transfer them to a blender and blend them until you get a thick paste thanks to the oil released by the hazelnuts.
Pour the mixture into a bowl, add the cocoa and mix well so that it blends perfectly. Add the oil and the previously melted chocolate. Mix well until the mixture is homogeneous, then transfer it to a jar, close it and let it rest in the refrigerator for about 3 hours.
On a lightly floured work surface, roll out the pastry with a rolling pin to a thickness of 3 millimeters. With a special shaped pastry ring, make envelope-shaped biscuits and an equal number of biscuits in the shape of a rectangular frame. Knead any leftover shortcrust pastry by hand to use it all. Gently transfer the biscuits to a baking tray covered with parchment paper and bake them in the preheated oven at 180 ° for about 10-15 minutes.
As soon as the biscuits are slightly golden, take them out of the oven and let them cool on a wire rack. Write a sentence on the special food paper cards and start composing the biscuits: take a rectangular biscuit, which will become the base of the letter, lay the card on top and cover with the envelope-shaped biscuit. Seal the edges of the two overlapping biscuits with the hazelnut cream and chopped pistachios. Proceed in the same way with all the biscuits prepared.
The shortbread biscuits with hazelnut and pistachio cream are ready to serve.
.
