Pistachio ‘persuaders’

Pistachio ‘persuaders’

By
From
Lamingtons & lemon tart
Makes
45–50
Photographer
Patricia Niven

There was a TV show a loooong time ago called The Persuaders and it starred the super-smooth and super-suave actor, Roger Moore. These biscuits share his qualities and, as such, are named after him. There is always room for one Moore.

If you can’t find pistachio paste then you can leave it out, but it does add to the flavour and colour. It can be found in specialist cookware and specialist food shops or online.

Ingredients

Quantity Ingredient
190g unsalted butter
40g caster sugar
75g soft light brown sugar
20g pistachio paste, sweetened and coloured
200g plain flour
20g baking powder
100g pistachio nuts, coarsely chopped
25g ground almonds
45ml full-cream milk
2 lemons, finely grated zest
1/2 drop edible mint essential oil
300g white chocolate, melted

Method

  1. Place the butter, the sugars and the pistachio paste in a freestanding electric mixer fitted with the paddle attachment. Slowly beat the mixture on low speed until smooth, ensuring all the lumps of butter are removed. Scrape the inside of the bowl down with a spatula and mix again until smooth.
  2. Sift the flour and baking powder into the bowl. Mix on low speed for 1 minute then add the nuts, milk and lemon zest and mix again. Scrape the side of the bowl to ensure an even mix of ingredients and no lumps.
  3. Transfer the dough to a lightly floured work surface and knead to bring it together with your hands. Roll the dough into a log shape and divide it into three equal-sized pieces of around 300 g each.
  4. Roll each piece into equal-sized log shapes with a diameter of around 4–5 cm.
  5. Wrap the logs in plastic wrap and chill them in the freezer for a minimum of 45 minutes.
  6. Preheat the oven to 170°C and line a baking tray with baking paper.
  7. Remove the dough from the refrigerator and remove the plastic wrap. Cut the logs into 1 cm ‘slices’ of biscuit, using a sharp knife.
  8. Place the biscuits on the prepared baking tray, evenly spaced apart, and bake them for 14 minutes or until the biscuits are just starting to go brown and they crumble once cooled.
  9. Remove the biscuits from the oven and immediately transfer them, using a palette knife, to a wire rack to cool.
  10. Stir the mint oil into the chocolate and stir the chocolate until it cools to around 30°C, using a digital thermometer to accurately check the temperature.
  11. Dip each biscuit completely in the white mint chocolate, using a fork or palette knife, then shake each one to remove any excess chocolate. Lie them flat on a tray lined with baking paper and leave them to set at room temperature before serving.

Tips:

  • You can make this dough, roll it out like pastry and chill it before cutting out 7.5 cm discs. Bake them as directed in this recipe and use them to sandwich one of the delicious ice creams or parfaits from this book and you’ll have your own twist on an ice cream sandwich.

    Try using the biscuit dough for a crumble topping. If you don’t want to use pistachio paste, you can replace it with another nut paste.

    If you don’t have a thermometer, melt the chocolate in short high bursts in the microwave on High until it is runny but feels cool to touch. That will be the right temperature for the chocolate to set on the biscuits. If you are having trouble, pop them in the refrigerator for 20 minutes to finish setting.
Tags:
darren purchese
burch and purchese
sweet studio
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