Fragrant pistachio crescents, simple and so delicious
Shortcrust pastries with ground pistachios and almonds, delicate orange flavor and dark chocolate tips.
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Portions: 30 large
Baking utensils:
- 1 x baking tray
- 1 x baking paper
- 1 glass
For the dough:
- 50 g almonds ground
- 200 g shelled pistachios ground
- 300 g all-purpose flour Type 405
- 60 g cornstarch
- 100 g powdered sugar
- 1 pinch of salt
- 300 g butter cold
- 2 TL Zest of an organic orange
For decoration:
- something dark chocolate, melted
Preparation:
For the dough:
- Place ground almonds, ground pistachios, flour, cornstarch, powdered sugar, salt, pieces of cold butter and orange zest into a bowl.
- Quickly knead all ingredients into a dough.
- Wrap the dough in cling film and refrigerate for 1 hour.
- Remove the dough and shape it into crescent shapes.
- Place the crescent rolls on a baking sheet lined with parchment paper.
- Preheat the oven to 160 degrees Celsius (320 °F) using top/bottom heat.
- Bake the pistachio crescent rolls for about 12 minutes on the middle rack.
- Remove the crescent rolls and let them cool completely (approx. 30 minutes).
For decoration:
- Melt dark chocolate couverture in a water bath.
- Dip the ends of the pistachio crescent rolls into the melted chocolate coating.
- Let the crescent rolls dry on baking paper or a cooling rack.
large 100
Calories: 89 kcal