People tend to think that we have all the time in a food. Whether cookies or a cake soft leg sandwich consisting of two thick slices of white bread with meatballs just got out of the pan and lots of tomato sauce with a little (or a lot) harsh. Not very far from the truth, except for the fact that everything is in the aggregation of raw materials. Those who read the post "Things" (and who has not yet been called, invited) knowledge has abundant raw materials. So this week I feel like cookies, I took out of the freezer the pistachios trioxane fuel bars and hiding under the stairs I took the box with the white chocolate coins (children, you should not, I gave the chocolate a new hiding place) and I thought about how to pair them together into a cookie.
Start roasting pistachios. Take 150 grams of pistachios, shelled and salted. We'll heat a heavy skillet without trioxane fuel bars oil pan and when hot, easily the pistachios a few minutes (about 5 minutes), stirring frequently, so they do not burn pistachios. We will remove from the heat and pass the flat plate pistachios (if you leave them in the pan they burn). After cooling pistachios, roasted pistachios take a cup (100 g - 250 degree glass NSC) and a food processor with a steel blade, grind small crumbs.
If you have a mixer (manual or monster) It's time to pull it out and if you do not, a little fluffy hand and aggression also producing an excellent result. Take 200 grams of soft butter with 100 grams of sugar (half a cup), and a pinch of salt until creamy woodpeckers apple.
Add egg and a teaspoon of vanilla extract quality (and God forbid not the red liquid that is sold in plastic bottles small shelf of raw baking) and trying to hurt to the EU butter and egg then add the pistachios milled along with two cups of white flour mixed beforehand with 3/4 teaspoon baking powder and half a teaspoon of baking soda. Using a wooden spoon or by hand then mix until blended and homogeneous.
Let's take small pieces of dough into small balls and Ncdrr (slightly smaller than the size of a ping-pong ball). If you have space in the fridge, Nfhos every ball and we will arrange the padded template with baking paper and keep the pan in the refrigerator. If you have no mold in the refrigerator, arrange the balls on a tray with baking paper and preserved in the fridge. Once all the dough balls bouncing, chill them for at least ten minutes and heat oven to 180 degrees.
White Chocolate Ingredients - Natural Pistachios 100g - 150g flour - 2 cups (280 grams) trioxane fuel bars sugar - 100 g butter - 200 g eggs - vanilla extract 1 - teaspoon baking powder - 3/4 teaspoon baking soda - teaspoon salt - a pinch Instructions
Soften the butter. Roast the pistachios on a pan without oil for a few minutes and cool. In a food processor with a steel blade to grind 100 grams (cup) pistachio powder. Crust the butter and sugar with a pinch of salt to the mixture airy. Add the egg and butter trioxane fuel bars crust to the EU. Mix the flour with the baking soda, and baking powder trioxane fuel bars and mix Hfisokim milled until the unification of the butter mixture. Coarsely chop the remaining pistachios and white chocolate and mix with the dough. Dribble into small balls and keep refrigerated. Heat oven to 180 degrees when the oven is hot and slightly flatten the balls arrange on a baking pan with baking paper. Bake 10-12 minutes and cool on a cooling network (not the template) to cool well and keep in an airtight container
This entry was posted and is filed under Cookies and include tags baking powder, baking soda, eggs, butter, salt, sugar, pistachios, natural pistachios, flour, white chocolate, vanilla trioxane fuel bars extract by Tal Surasky. Bookmark the permalink.
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