Pistachio shortcrust pastry

Fragrant, flavourful pastry for tarts and biscuits. I used Petra 5 stoneground flour from Italian crops.
INGREDIENTS
450 g flour
100 g ground pistachios
200 g butter
200 g sugar
2 eggs
Half a sachet baking powder
1 sachet vanillin

In a mixer, or bowl for hand mixing, I combine flour, sugar, ground pistachios, baking powder and vanillin.

I add cold butter in pieces and the eggs.

I mix quickly.

It should be well combined.

I put it on the surface, work into a block, wrap and refrigerate for at least an hour.

For a tart or Neapolitan pastiera, as I made (recipe on the blog), proceed as follows.
I briefly soften the chilled dough and roll a thin disc on parchment.

I line a tin with parchment, 32 cm in my case, and pastry, reserving dough for decorative strips.

After filling the tart, I roll the reserved dough and cut strips with a fluted wheel.

I decorate the surface.