- Pistachio kernels: 500 g
- Rice flour: 500 g
- A mixture of solid oil and butter between: 200 to 250 grams
- Sugar powder: 250 grams
- Freshly ground cardamom: 1 tbsp
- Negini pistachio kernels: to decorate some
How to make pistachio pastry dough
First, we pour the pistachio with rice flour in a mixer or food processor and grind it well.
(Of course, we keep some rice flour.) And after sifting, we pass it in a relatively small way and dust it again with the remaining rice flour powder.
In the next step, melt the solid oil a little and let it close again. Then mix with softened butter and sifted powdered sugar.
Of course, we keep some oil and if the dough doesn’t come together, we add it later. Stir with a mixer until light and fluffy.
Add the cardamom powder and mix again.
Finally, pour the mixture of rice flour and pistachios and knead well with your hands. But not so much that it falls into the oil.
If the dough is not cohesive, add the remaining oil (preferably melted), which is not hot, little by little.
Knead the dough again until the dough can be collected.
Then we shoot it a few times and put it in the freezer bag and rest in a cool place for 4 to 5 hours.
How to cook pistachio sweets
Then take each of the bullets separately. We knead a little and place it on the board between the two freezer bags and open it with a rolling pin to a height of half an inch.
Then we mold it as we like and put a pistachio in the middle without any pressure.
Put the pistachio pastry in the oven tray.
Place the tray in a preheated oven at 170 در C for 15 to 20 minutes to cook the pastries.
During this time, open the oven door twice and change the direction of the tray so that the pastries cook evenly.
After removing from the oven, let it cool a bit and then transfer it to the desired dish.