These delicious egg -free lemon cookies are also known as Nankhatai, Indian cookies made with pistachio ideal for tea time. These popular lemon cookies are characterized by having a soft and sandy texture, very similar to that of polvorones or mantecados.
| 🚻 10 Diners | 🕘 30m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make egg -free cookies: |
| 180 grams of butter. Wheat semolina ½ teaspoon baking powder ¼ teaspoon of salt 100 grams of pistachio |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make egg -free cookies:
1. To start preparing lemon cookies, the first thing you should do is preheat the oven to 175º C. and enlist the ingredients.
2. With the help of a mortar, crushed the cardamom with white sugar. Remember to unravel the seeds first carefully.
3. Apart, beat the butter with the lemon zest, brown sugar and previous cardamom preparation with bench sugar. Mix well until the butter acremar.
4. In another bowl, the rest of the dry ingredients sift. Mix the flours with the baking powder, the salt and the crushed pistachios.
5. To form the mass of Indian lemon cookies, join the two preparations with the help of a spatula until you get a uniform mass. Then form more or less equal balls with your hands.
6. Place each of the dough balls on a tray, previously lined with baking paper. Leave a separation of approximately 2-3 centimeters between each ball so that the cookies do not stick.
7. cook the cookies in the preheated oven for about 20 minutes or until golden brown. Let them rest until they cool at room temperature so that they do not get rid of.
8. Once cold, lemon cookies without eggs will be crispy and with a unique flavor. Serve them at tea time or prepare an elegant gift along with other cookies decorated with fondant. And if you liked the recipe of the Nankhatai of Limón and Pistachos do not hesitate to visit the blog Target = _blank relic = NOFOLLOWEL Mundo de Tara to find more original and delicious dishes.
