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Baking
Lemon-Pistachio Rings
Tender shortbread cookies with a bright citrus kick and a crunchy pistachio topping.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk together the dry ingredients.
2
Beat the butter with the powdered sugar, then mix in the egg yolks and zest.
3
Fold in the flour until you have a smooth, pliable dough.
4
Shape into a disk, wrap in plastic, and chill for 30 minutes.
5
Roll out between sheets of parchment paper to 0.5 cm thickness, cut out rounds, and chill for another 15 minutes.
6
Bake at 180 °C (350 °F) for about 10 minutes.
7
For the glaze: whisk the powdered sugar and lemon juice until smooth.
8
Drizzle over the cooled cookies, scatter with pistachios, and let set.
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