California Pistachio Butter Biscuit
By: Chef Songge Huang
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.
American Pistachio Growers