User Manual

Cakes and small baked items, desserts and sweet dishes: 193
Pistachio biscuits with fig jam [Index: ]
MCRC00902262_BO_Pistazien_Plaetzchen_m_Feigenmarmelade-012_F39MCRC00918063_SE_Pistazien_Plaetzchen_m_Feigenmarmelade-11MCRC00900713_NF_Pistazien_Plaetzchen_m_Feigenmarmelade-015_RZ0Sweet bakingBiscuitsPreparation methodsBakingRecipe categoriesBaking
For 35 biscuits
Baking tray and universal pan
SHORTCRUST PASTRY:
150 g green pistachios
½ organic lemon
200 g flour
1 level tsp baking powder
150 g sugar
1 egg
100 g butter
FILLING:
250 g fig jam
TOPPING:
75 g pistachios, finely chopped
50 g dark cooking chocolate
35 whole pistachios
IN ADDITION:
Greaseproof paper
Per biscuit
130 kcal, 15 g carbs, 7 g fat, 3 g protein, 1,3 BU
PREPARATION
1. Chop the pistachios very finely for the shortcrust pastry. Wash the lemon in hot water and dry it.
Grate the zest of half the lemon.
2. Mix together all dry ingredients in a bowl. Add the egg, cut the cold butter into small chunks and
distribute on top. Using the dough hook of a hand mixer or food processor, knead slowly at first, and
then at a faster speed setting. Form into a ball and press flat. Wrap in foil and chill for approx. 45
minutes.
3. Line the baking trays with greaseproof paper.
4. Roll the pastry out so that it is approx. 0.5 cm thick and cut out biscuits which are approx. 3 cm in
diameter. Distribute on the baking trays and bake as indicated.
5. Brush each hot biscuit with jam and place a second biscuit on top. Also brush the edge with
marmalade and roll the biscuits in the finely chopped pistachios.
6. Melt the chocolate coating. Add a dollop of chocolate coating in the centre of each biscuit and
decorate with a whole pistachio.
Setting procedure:
CircoTherm
140 °C
Baking time:
approx. 25 minutes
Tip:
Cut the greaseproof paper to the size of the tray.
Excess paper affects the browning.
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