| Cook Time | 60 minutes |
| Servings |
Ingredients
- 2/3 glass Flour wheat / Flour
- 1/3 glass Semolina
- 100 gram Butter
- 1 piece Chicken egg
- 2 tablespoons olive oil
- 2 tablespoons Liqueur Limoncello
- 1/2 piece Lemon zest
- 1/2 glass Sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Soda
- 1/4 teaspoon Salt
- 1 teaspoon Vanilin
- 50 gram White chocolate
- 2 tablespoons Pistachio peeled
Ingredients
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Instructions
- Take three bowls (capacity). In one mix the dry ingredients: flour, semolina, salt, soda, vanilla and baking powder.
- In another mix the egg, olive oil, juice and zest of half a lemon, liquor. Beat with a whisk.
- In the third container, beat the butter at room temperature into the cream with the sugar with a mixer.
- Combine the liquid ingredients and the butter with the sugar, whisk.
- Add dry ingredients.
- Mix thoroughly.
- Baking sheet covered with baking paper. Take a cooking bag or just a package, file, cut off the end, make a hole with a diameter of about 1 cm. You can take, as I did, the nozzle and insert into the cooking bag.
- Put the dough in a bag and set off the cookie blanks about 5 cm long, leaving a distance between them. Immediately I'd say, to on biscuits remained figure, his need to put on 30 minutes in the freezer, I this not made. From this number it turned out 18 pieces. Put the baking sheet in a preheated 180 degree oven. Bake until light Golden brown about 20 minutes.
- The finished liver is allowed to cool completely.
- Grind the pistachios in a blender into crumbs.
- In the culinary package put the broken white chocolate. Heat the pulses for 20-30 seconds until the chocolate melts. Cut off the tip of the package. Put the picture on the cookie. Top immediately (not yet frozen chocolate) sprinkle crumbs of pistachio.
- Give the chocolate to harden on cookies, it is better to put in the cold.
- Happy New Year!
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