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Pistachio shortbread cookies
Pistachio shortbread cookies
4.5
3 Reviews.
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These homemade pistachio shortbread cookies are note sweet but salty in taste, believe it or not they fit perfect as a starter or as a mingle food. If you get any cookies left they will keep a month in a thin box.

Ingredient List for 10 servings:
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60 gr Pistachios
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100 gr Soft butter
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30 gr Grated parmesan cheese
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30 gr Flour
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1 pinch Salt
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1 tablespoon Thyme
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1 tablespoon Water
Oven temperature:
160 degrees Celsius
Instructions:
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Preheat the oven to 160 degrees Celsius.
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Mix all the ingredients in a bowl, but make sure to save some pistachios for decoration.
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On a baking paper roll out the dough to approximate 5 millimeters thickness.
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Use a cookie cutter to make the form you like. Place the cookies on a baking sheet,
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Place half a pistachio on each cookie.
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Put the cookies in the middle of the oven for 20 minutes.
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Wait until the cookies are cold until serving the.
A selection of recipes from the same country.
This recipe is from Germany
A homemade avocado mousse served on a slice of grape fruit and with a layer of salmon on top makes a nice starter before the dinner. Only takes a few minutes to prepare and the different ingredients mixture makes a nice taste combination.
This is a soft white bread with pumpkin seeds. The bread is made with normal wheat flour, but if you prefer a darker bread, you can use graham flour instead. A perfect bread to serve together with a soup.
A fast end easy soup to make on an autumn day and taste good together with white bread as a main dish. Or you can serve the soup as a starter in small serving bowls.
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