Ingredients:
For the shortcrust pastry
- 260g of Ruggeri stone-ground soft wheat flour
- 135g granulated sugar
- 125g butter
- 1 whole egg
- 1 teaspoon baking powder
- 1 pinch of salt
To flavour the shortcrust pastry:
The resulting shortcrust pastry must be divided in half, then flavoured separately with:
- 1 vanilla bean (seeds)
- 1 teaspoon cinnamon
For the filling:
Procedure Prepare the shortcrust pastry by quickly kneading the listed ingredients, speed is essential, otherwise it will heat up and absolutely no more flour should be added to the doses, only a few handfuls to use on the pastry board when shaping the biscuits.
Once you have obtained the shortcrust pastry, divide it into two halves, wrap it in cling film and leave to rest in the fridge for 10 minutes.
Flavour the two halves of shortcrust pastry with the ingredients listed, the vanilla and the cinnamon, mix well and place in the fridge for 30 minutes after wrapping them in cling film.
Dust the pastry board with
Ruggeri stone-ground soft wheat flour, the same used for the dough, roll out the two shortcrust pastry masses to a thickness of about 1/2 cm. Mix the pistachio cream with the grains, then with the help of 2 teaspoons place a quantity as large as a hazelnut, cut with a heart-shaped cutter, check that the two layers of shortcrust pastry are well sealed, place on a baking tray previously lined with baking paper. It is essential to let the biscuits thus obtained rest in the fridge for 15 minutes. Bake in a preheated oven at 170 ° C for about 18 minutes. And now let's savor them with a citrus herbal tea, close our eyes and enjoy these pastries that, thanks to the goodness of
Ruggeri flour and the excellent Bronte pistachio, give moments of true relaxation.
