• 125g vegan butter
• 1 lupin egg or linseed egg, 15g lupin flour + 45ml water or 1 tbsp crushed linseed + 3 tbsp water
• 120g pistachios, 90g ground, 30g coarsely chopped
• 20g powdered sugar
• 1 tbsp lemon juice + 1/2 organic lemon, zest only
• 1/2 tsp vanilla bourbon
• 1 teaspoon baking powder
• 70g buckwheat flour
• 100g gf. Oat flour
• 1 pinch of salt

--> Instead of buckwheat flour and gf. oat flour, you can also use a universal gluten-free flour mix.

--> You can also use a normal egg instead of a lupin egg if you don't want it to be vegan.

‍

Glaze

• 50g vegan white chocolate
• 50g dark chocolate
• 30g chopped pistachios
• 1 tbsp ground pistachios

1. Finely grind 90g pistachios, roughly chop 30g pistachios and set aside. Keep 1 tbsp of ground pistachios for the garnish.
2. For the lupin egg, mix 15g lupin flour with 45ml water and set aside for approx. 5 minutes.
3. Mix the butter, powdered sugar and lupin egg with a hand mixer for 3 minutes until peaks form.
4. Now add the vanilla bourbon, salt, lemon juice and zest, baking powder and flour to the butter and powdered sugar mixture. Mix everything into a smooth dough (do not knead) and shape into a ball. Wrap the dough ball in cling film and chill for approx. 1 hour.
5. Preheat the oven to 160 degrees fan.
6. Roll out the dough in portions on flour (approx. 1 cm thick), cut out with the cookie cutters and place on a baking tray lined with baking paper.
7. Bake in the oven for 10-13 minutes until golden brown.
8. Remove the biscuits from the oven and leave to cool completely. Be careful, they are still a little soft when you take them out, but they will firm up as they cool.

Finish

1. For the glaze, melt 50g each of black and white chocolate in a small saucepan over a low heat.
2. Dip the pistachio biscuits in the chocolate and decorate with coarsely chopped pistachios.
3. Chill the biscuits again for at least 1 hour.

The biscuits will keep for at least 3-4 weeks in a storage tin, provided they survive that long and are not all eaten before then😊