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Preparation Time : 1440
Cook Time : 15
Total Time : 1455
1.5 cups all-purpose flour
3/4 cup Vanilla flavored Custard powder
3/4 cup sugar
1 cup butter at room temperature
1/4 tsp of salt
3-4 drops of pineapple extract or almond extract
1/6th tsp of baking powder
1/4 cup of chopped almonds and pistachios
5 tbsn finely chopped pistachio for garnishing
Egg white of 1 egg, for brushing
Sift the flour, custard powder, salt and baking powder together in a bowl. Set aside.
In another bowl, taking the help of a whisk or an electric beater, beat your butter and sugar together till it looks creamy and fluffy.
Beat 1 egg well and add to the butter and sugar mixture. Beat till well combined.
Throw in the almond/pineapple extract and chopped nuts and with a spatula, give the mixture a good mix.
Now, add in your dry mixture in batches and with a spatula, mix gently till it all comes together without the lumps.
Once the mixture comes together nicely, with light hands, make a soft dough. DO NOT KNEAD OR THE BISCUITS WILL GET HARD. Work as lightly as you can to roll and make a smooth dough.
Divide the smooth dough in two parts and shape into long logs. You will get the circle-shaped biscuits from these logs OR you can pat the logs from all the sides like I did, to get a flat shape for rectangular biscuits.
Wrap each log of dough in cling-film and keep in the refrigerator to chill over-night. This will ensure that the shape of your biscuits does not get ruined while baking.
Next day, pre-heat your oven to 180 degrees C.
Un-wrap the first log of dough and with a sharp nice, cut thin slices out of the cold dough and line them one by one at some distance, on a baking pan lined with parchment paper.
In a bowl, whisk the egg-white from one egg. With a pastry brush, brush it gently on top of all your biscuits. This will give an amazing glaze to your biscuits after baking!
While the egg-white layer is still wet, quickly sprinkle your chopped pistachios generously all over your biscuits so that they stick on the top. With a fork, very gently press them so that they are a bit embedded in the cookies.
Bake your biscuits for around 12-15 minutes, until their edges begin to look nicely browned. They will be a bit soft in the center but will firm up when they cool. Do not wait for the middle to get firm while baking or your biscuits will get over-done and slightly burnt.
Let them sit in the warm tray for a bit and afterwards, with a flat spatula gently remove and transfer to a cooling tray to cool completely.
Repeat the procedure with another log to make the second batch.
Store in an air-tight box and enjoy with breakfast and tea-time to your hearts’ content!
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