Biscuits with chopped pistachios and pistachio cream

Delicious and indulgent, with delicate crumbly pastry and an equally delicious cream. Thanks to Max for the fantastic pistachios he gave me.

INGREDIENTS

300 g TYPE 00 FLOUR

120 g SUGAR

140 g BUTTER

1 EGG

1 EGG YOLK

1 SACHET OF BAKING POWDER

VANILLA (extract or pod)

CHOPPED PISTACHIOS AS NEEDED

PISTACHIO CREAM AS NEEDED

MILK (a small bowl)

I sift the flour and sachet of baking powder into a bowl.

Add the diced butter, vanilla and eggs.

I quickly mix with my fingertips.

I form a block and refrigerate for 30 minutes.

I divide the pastry into 20 pieces and form balls.

I dip each ball in milk.

I roll the ball in chopped pistachios, pressing gently. If you have whole pistachios, chop them with a knife, leaving pieces that are not too fine.

I arrange the balls on a tray lined with baking paper.

With the end of a spoon handle, I press a deep hollow gently, taking care not to break them.

I bake at 180°C for 15 minutes. They should colour lightly; watch them. I cool them on a wire rack, then fill each hollow with a teaspoon of pistachio cream and whole pistachios.

They keep in a tin.