Pistachio Shortbread Pinwheels
Well if you insist! We found these pretty hard to resist. Once you eat one, before you know it, the entire batch has disappeared. I love any excuse to make Pistachio Praline and (sigh) you need it for this recipe.
As we have Christmas in the heat of our Aussie summer, I have always found the American cookie making thing at Christmas time not worth doing as no one really wants to A) heat up your kitchen with a huge baking session or B) eat a plate full of cookies, let alone with hot chocolate on the side. SO making these in winter is the way to go. I give you Christmas cookies in July...it really is the best time to fill your house with the fragrant wonders of home baking.
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- 90 Grams raw sugar
- 140 Batches Blanched Almonds Recipe
- 130 Grams butter roughly chopped BUY
- 130 Grams bakers or strong flour
- 25 Grams shelled pistachios
- 25 Grams Pistachio Praline Recipe
- Demerara Sugar for rolling
Place raw sugar into the Thermomix bowl and mill 10 sec/speed 10.
Add the almonds and mill 10 sec/speed 8.
Add butter and flour and blend 10 sec/speed 8. You should have a loose dough at this point. Remove all of the dough from the Thermomix bowl, tare your scale and add 160g of the dough back into the bowl. Wrap up remaining dough in a floured silpat mat and refrigerate for 1 hour.
Add the pistachios and pistachio praline paste and blend 10 sec/speed 6.. Wrap up pistachio dough in a floured silpat mat and refrigerate for 1 hour.
Roll the larger portion of plain dough on a well floured breadmat, into a rectangle 25cm x 15cm approx. Pushing the edges in as needed to keep it from breaking up.
Spread or flatten the pistachio dough on top of the plain dough, as close to all the edges as you can manage. Try not to have gaps, though this maybe inevitable.
Roll the dough starting with the long side, up to form a sausage of dough using the breadmat to help you. Wrap and freeze for 30 minutes.
Preheat the oven to 180°C and line an oven tray with baking paper.
Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Slice into cookies and lay on the prepared trays, bake 15 minutes until golden around the edges.
Remove tray from the oven and allow to cool on a wire rack completely. Store in an airtight container until use.
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