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Ingredients
| 60 g g | Pistachio Nuts Pistachio Nuts | |
| 120 | Butter Butter | |
| 100 g g | Icing Sugar Icing Sugar | |
| 1 pinches pinch | Salt Salt | |
| 2 large large | Egg Yolks Egg Yolk | |
| 250 g g | Flour Flour | |
| 1 pieces piece | Lemon Lemon | |
| 60 g g | Butter Butter | |
| 125 g g | Sugar Sugar | |
| 1 large large | Eggs Egg | |
| 1 large large | Egg Yolks Egg Yolk |
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+ Create new shopping listPistachio Star with Lemon Curd Filling
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Method
Preparation:
- Finely chop the pistachios.
- Mix together butter, salt, baking powder, icing sugar, and about 3 tbsp of cold water.
- Form in to a pastry and allow to sit for 2 hours.
Filling:
- Hot wash the lemon, dry, peel and rub the fruit out.
- Measure 60 ml of juice and heat in a small pot with lemon peel and butter until the butter becomes liquid.
- Add sugar and melt.
- Mix egg and egg yolk in a bowl and add hot sugar mixture with stirring.
- Put everything back into the pot and bring to a boil while stirring.
- Fill it into a bowl and allow to cool.
- Roll the dough in 3 mm thin rolls. (About 5 cm in diameter) and lay on sheets covered with baking paper.
Bake in a pre-heated oven at 175°C for 12-15 minutes, light and crisp. Let cool down
Diet
Fat5
g
Carbonhydrates11
g
Protein1
g
kCal99
Kilojoule416
