Ingredients
- Shortcrust pastry:
- 125 g of icing sugar
- 100 g cornstarch
- 1 teaspoon of vanilla
- 1/4 glass of oil
- 250 g butter
- Flour according to mixture
- Pistachios preparation:
- 1 glass of topping
- 1/2 teaspoon pistachio flavoring
- 200 g udders
Preparation
In a large bowl, put the butter and sugar and mix well until you obtain a creamy paste. Add the oil and vanilla.
Add the cornstarch and flour gradually until combined. It should become slightly soft and fluid.
Spread the dough on cling film and cut into the desired shape.
Spread the dough on a floured work surface, then cut into rounds and place on a baking tray. Cook for 10 to 15 minutes.
Mix the topping and the pistachio flavoring
Decorate the cakes using the topping obtained.
Scatter the crushed pistachios on one side.
source: la-cuisine-marocaine.com
