California Pistachio Butter Biscuit Chef Songge Huang

Rating: 
Ingredients: 
Ingredients Metric Grams Metric High-Volume
Cake Flour 110 g 1100 g
Butter 75 g 750 g
Whole Egg 20 g 200 g
Castor Sugar 20 g 200 g
Powdered Sugar 25 g 250 g
California Pistachio Kernels 25 g 250 g
Total 275 g 2750 g


Instructions: 

1. Weigh butter, cut into small pieces and place into small saucepan, cook under low heat until butter molten and bubbles into brown color, turn off heat;
2. Pour browned butter into large bowl, place in refrigerator to cool until butter solidifies but not too hard;
3. Add castor sugar and powdered sugar in the butter above, mix until blended, beat mixture with whisk briefly;
4. Add eggs into whisked butter;
5. Mix with spatula until no fine particles are left;
6. Chop pistachio kernels and add into cake batter;
7. Mix pistachios and batter with hand and roll batter into a ball;
8. Place batter on kneading board and roll dough into elongated shape, then place into freezer for 1/2 to 1 hour until completely hardens;
9. Remove dough from freezer and cut into 0.3cm thick slices;
10. Place slices on baking pan, left sufficient space between biscuits, place in oven pre-heated to 180℃ for about 15 minutes until the biscuits turned golden brown in color.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!