Pistachio Almond Stars

Name: Pistachio Almond Stars
Prep time: 50 min
Cook time: 55 min
Total time: 105 min
Yield: 40 Portionen
Ingredients: 200 g Pistachios (peeled); 350 g ground Almonds; 250 g Powdered sugar; 3 piece Egg white (size M); 1 pinch Salt; 1 tsp Lemon zest

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Cook Time

1 h 45 min

Servings

Difficulty

Medium

Prep Time

50 Min

This Thermomix® recipe for Pistachio Almond Stars is ready in 1 h 45 min and yields 40 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These pistachio almond stars are a real eye-catcher on every cookie plate! I bake them every year for Christmas and they are always devoured in no time. The combination of pistachios and almonds is simply unbeatable and the fine lemon zest gives the stars a fresh note. Due to the high nut content, they are particularly juicy and aromatic. The preparation is super easy and quick with the Thermomix®. A must for all cookie lovers!

Ingredients (6 ingredients)

200 g Pistachios (peeled)
350 g ground Almonds
250 g Powdered sugar
3 piece Egg white (size M)
1 pinch Salt
1 tsp Lemon zest

Preparation (8 steps)

Grind pistachios

Thermomix® Setting

15 sec/Speed 10

Put 200 g pistachios (peeled) into the mixing bowl and grind for 15 sec/speed 10. Transfer and set aside.

Sift powdered sugar

Sift 250 g powdered sugar into a bowl. This is to remove lumps and obtain a finer dough.

Whisk egg whites

Thermomix® Setting

4 min/Speed 3.5

Insert the butterfly. Put 3 egg whites (size M) and 1 pinch of salt into the mixing bowl and whisk for 4 min/speed 3.5 until stiff. Slowly sprinkle in 250 g of sifted powdered sugar.

240

Prepare pistachio-egg white mix

Remove 5-6 tbsp (approx. 120 g) of egg white and put into a separate bowl. Fold in 50 g of ground pistachios. Set aside covered.

Prepare dough

Thermomix® Setting

30 sec/Speed 3

Add 150 g ground pistachios, 350 g ground almonds and 1 tsp lemon zest to the remaining egg white in the mixing bowl and stir in for 20 sec/speed 3. Use the spatula to scrape the dough down from the side and stir for another 10 sec/speed 3.

Chill dough

Cover the dough and chill for at least one hour. This makes it easier to roll out.

Cut out stars

Roll out the dough approx. 1 cm thick on a work surface dusted with powdered sugar. Cut out stars close together. If the dough sticks too much, dip the molds in water or powdered sugar in between. Briefly knead, roll out and cut out leftover dough again and again.

Brush and bake stars

Spread the pistachio stars on two baking sheets lined with baking paper. Brush the stars with pistachio-egg white mix. Bake the cookies in the preheated oven (top/bottom heat: 160 °C/convection: 140 °C) for approx. 15 minutes. The cookies are still soft after baking, they will harden a little as they cool. Remove pistachio stars from the oven and let cool.