PISTACHIO HALF-MOONS with shortcrust pastry, easy and quick filled cookies, ideal for breakfast, perfect for a snack, they melt in your mouth.
Simple and delicious, pistachio half-moons are prepared in no time with handmade shortcrust or with a food processor, they melt in your mouth, excellent for the whole family for breakfast or a snack.
The recipe for pistachio half-moons is very simple, make a simple shortcrust pastry, roll it out, cut it, then fill the discs and fold them in half, nothing difficult and they are truly delightful to eat one after another.
It’s a good idea to make plenty, they disappear quickly, but of course, if you don’t like pistachio paste you can always use Nutella or jam and you can also make shortcrust pastry with whole wheat flour.
Follow me in the kitchen today there are pistachio half-moons!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 1/4 cup sugar
- 5 tbsp butter
- to taste pistachio paste
Preparation
Pour the flour into a bowl, add the sugar, a pinch of salt, the egg, and the butter, knead well.
You can of course use a robot, make a ball and wrap it in cling film then put it in the fridge to rest for 30 minutes.
After the time has passed, remove the dough from the fridge and roll it out on a floured surface, then cut it with a cookie cutter.
Fill the center with pistachio paste, then fold in half and seal the edges.
Bake in a preheated oven at 350°F for 10-12 minutes.
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Bon appétit
