California Pistachio Butter Biscuit

By Chef Songge Huang

pistachio butter biscuit

 

Ingredients

Cake Flour

110 g

1100 g

 

Butter

75 g

750 g

 

Whole Egg

20 g

200 g

 

Castor Sugar

20 g

200 g

 

Powdered Sugar

25 g

250 g

 

California Pistachio Kernels

25 g

250 g

 

Total

275 g

2750 g

 

 

Instructions

Weigh butter, cut into small pieces and place into small saucepan, cook under low heat until butter molten and bubbles into brown color, turn off heat; Pour browned butter into large bowl, place in refrigerator to cool until butter solidifies but not too hard; Add castor sugar and powdered sugar in the butter above, mix until blended, beat mixture with whisk briefly; Add eggs into whisked butter; Mix with spatula until no fine particles are left; Chop pistachio kernels and add into cake batter; Mix pistachios and batter with hand and roll batter into a ball; Place batter on kneading board and roll dough into elongated shape, then place into freezer for 1/2 to 1 hour until completely hardens;  Remove dough from freezer and cut into 0.3cm thick slices; Place slices on baking pan, left sufficient space between biscuits, place in oven pre-heated to 180℃ for about 15 minutes until the biscuits turned golden brown in color.

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