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.
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.