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Home-made Almond & Pistachio Biscuits!

Home-made Almond & Pistachio Biscuits!

Cooking Time

Preparation Time : 1440

Cook Time : 15

Total Time : 1455

Ingredients

Serves 20

  • 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 egg

  • 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

Directions

  • 01

    Sift the flour, custard powder, salt and baking powder together in a bowl. Set aside.

  • 02

    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.

  • 03

    Beat 1 egg well and add to the butter and sugar mixture. Beat till well combined.

  • 04

    Throw in the almond/pineapple extract and chopped nuts and with a spatula, give the mixture a good mix.

  • 05

    Now, add in your dry mixture in batches and with a spatula, mix gently till it all comes together without the lumps.

  • 06

    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.

  • 07

    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.

  • 08

    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.

  • 09

    Next day, pre-heat your oven to 180 degrees C.

  • 10

    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.

  • 11

    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!

  • 12

    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.

  • 13

    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.

  • 14

    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.

  • 15

    Repeat the procedure with another log to make the second batch.

  • 16

    Store in an air-tight box and enjoy with breakfast and tea-time to your hearts’ content!

  • 17

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