100 gr sugar
100 gr flour
50 gr pistachio paste
40 gr milk
10 gr baking powder
40 gr butter
Separate the whites from the yolks.
Punch the yolks, pasta, and milk with a blender until smooth.
Beat the whites until fluffy foam, then gradually introduce sugar. Whip to peaks.
Carefully introduce the yolk mass into the proteins.
In 3 passes, add the sifted flour and baking powder.
Add the melted butter.
Gently knead with a spatula. We bake for about 40 minutes at 170 degrees.
After cooling, remove the biscuit from the ring, wrap it in cling film, and put it in the refrigerator for several hours.
The biscuit is very tender and moist.
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