PIS­TA­CHIO KIPFERL

Harper's Bazaar (Arabia) - - The Escape -

Prep & bake time: 45 min­utes Makes:

~ 60 200g but­ter 100g ic­ing sugar ½ tsp salt 2 tsp pure vanilla essence or rose wa­ter ~200g flour, sifted 150g finely ground pis­ta­chios Ic­ing sugar to dust 1 In a bowl, cream the but­ter, ic­ing sugar, salt and vanilla us­ing a hand or elec­tric mixer. 2 Grad­u­ally add the flour and the ground pis­ta­chios. The dough should be dry enough for you to form cres­cents, so if it is too wet add a lit­tle more flour. 3 Place the Kipferl on a bak­ing tray lined with parch­ment pa­per. 4 Pre­heat the oven to 180c. Chill the cook­ies in the fridge for at least 10 min­utes be­fore bak­ing them for 12-15 min­utes, just un­til they start to brown. 5

Once the Kipferl are cooled, dust them with ic­ing sugar.

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