Using the recipe of the Blue Ribbon School, I replaced the almonds in the ingredients with pistachios, which was characterized by the addition of a small amount of lemon dander and salt to add subtle freshness and layering.
Prepare all the ingredients, sift the flour, and pick the seeds from the vanilla pods.
After the butter is softened, add fine sugar, salt and vanilla seeds and mix well.
Add egg mixture and mix well
Add the low-grade powder that has been sieved until you can't see the powder.
Add pistachio kernel mix
After forming a cylindrical shape, it is refrigerated in the refrigerator for more than 2 hours or frozen for more than half an hour, and then refrigerated and returned to the temperature for half an hour and then cut into pieces with a thickness of about 0.4 cm.
The middle layer of the oven is 170 degrees for about 15 minutes. PS: There are aliens in the picture.
Do not overwhelm, otherwise it is easy to get ribs, the texture of the biscuits will be too loose and not tight enough. Ordinary butter is also available, fermented butter can add a richer flavor to this original biscuit.