Скачать или смотреть Professional Baker Teaches You How To Make KIPFLI!

Chef Anna Olson teaches you how to make pistachio kipfli, a wonderful nut cookie recipe that is perfect with tea or as an easy dessert!

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1 cup (150 g) all-purpose flour
1 cup (140 g) shelled pistachio nuts (unsalted)
½ cup (65 g) icing sugar, plus extra for coating
1 tsp (5 mL) finely grated orange zest
½ tsp (2.5 g) salt
1 tsp (3 g) ground cardamom
½ cup (115 g) unsalted butter, at room temperature and cut into pieces

1. Preheat the oven to 300 F (150 C) and line 2 baking trays with parchment paper.

2. Place the flour, pistachios, icing sugar, orange zest, cardamom and salt in the bowl of a food processor and pulse until the pistachios are finely ground. Add the butter and continue to pulse until the dough begins to come together – it will still be crumbly while in the food processor. Turn the dough out onto a clean surface and bring the dough together with your hands.

3. Scoop small spoonfuls of dough, shape each into a ball and then roll into a crescent shape. Place these onto to the prepared trays, leaving 1 ½-inches (5 cm) between them. Bake the cookies for about 18 minutes – they should only begin to brown on the bottom a little. Cool the cookies on the tray (they are fragile when they are warm.

4. Once cooled roll the kulfi in a generous amount of icing sugar and store in an airtight container.

The cookies will keep for up to a week in an airtight container.

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