The butter biscuits have a strong aroma, and the pistachios themselves are quite delicious. Adding so many pistachios to a biscuit is definitely better. Preparation: Cut the butter into small pieces, prepare the egg yolk, and cover the plastic wrap for 30 minutes at room temperature. Low-gluten flour is sieved in advance for use. After the pistachio is shelled, chopped.
Butter cut into small pieces to soften at room temperature
Then add white sugar and salt
Send with an electric egg beater
Add another egg yolk
Continue to send it well
Flour is sifted in advance
Then pour it into the butter
Pour into chopped pistachios
Then wrap it in plastic wrap
Form a rectangle, put it in the refrigerator freezer to hard, about an hour or so
Take out and slice, about 0.5 cm thick
Then put it in the baking tray, preheat the oven 180 degrees, the middle layer, bake for about 15 minutes
1. The butter softens at room temperature in advance, and it is easy to press when pressed lightly. 2, egg yolk can be added at one time.