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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix soft butter, icing sugar, eggs, and vanilla sugar well until smooth.
Add cornflour, plain flour, and crushed pistachios and mix until combined.
Check the consistency; if the dough is too sticky, add more flour, one tablespoon at a time, until manageable.
Chill the dough for 30 minutes, then roll out and cut into desired shapes.
Bake at 160 degrees until lightly golden, about 20 minutes.
Decorate with melted white chocolate, pistachio paste, and pistachios before serving.
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If the dough is too sticky, add more flour gradually until it reaches the right consistency.
Chilling the dough makes it easier to handle and cut into shapes.
Can I use salted butter?
Yes, but you may want to reduce any additional salt in the recipe.
How do I know when the biscuits are done?
The biscuits are done when they are lightly golden and firm to the touch.
Can I substitute vanilla sugar?
Yes, you can use vanilla extract as a substitute for vanilla sugar.
How should I store these biscuits?
Store in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Yes, the dough can be frozen for up to a month. Thaw in the refrigerator before using.
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