Contoh Sekolah Non Formal Di Jakarta

These little pistachio biscuits are sandwiched together by rich night chocolate and are cook in your rima oris! Perfect for a teatime care for.

Plus chilling, cooling and setting

Cal/Serv:

63

Makes:

40

Prep Time:

0

hours

25

mins

Total Time:

0

hours

25

mins

100 g

pistachio kernels

100 k

butter, softened

100 one thousand

pulley sugar

100 grand

plain flour

For the filling

75 g

dark chocolate, at to the lowest degree 70% cocoa solids, chopped

Preheat oven to 180°C (160°C fan) mark 4. Scatter the pistachios on a pocket-sized baking tray and toast in the oven for 5min; cool.
Whizz the pistachios in a food processor until finely ground. Add the butter and sugar, and whizz until creamy. Add together flour and pulse until dough clumps together, then tip on to a work surface and bring fully together with your hands. Wrap and chill for 1hr.
Line 2 large baking sheets with baking parchment. Pinch off 5g pieces of the chilled dough and curlicue into balls. Place on the lined baking sheets, spacing slightly autonomously. Arctic again for 30min.
Reheat oven to 180°C (160°C fan) mark 4 and bake the biscuits for 12-15min, or until lightly gilt around the edges. Get out to cool completely on the trays.
For the filling, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Sandwich 2 cooled biscuits together at their bases using the melted chocolate. Repeat until all the biscuits are sandwiched. Get out to set earlier serving.

Source: https://www.goodhousekeeping.com/uk/food/recipes/a36381890/baci-di-dama/