Pistachio Thaler

For the pistachio thalers, mix Fini’s Feinstes flour with powdered sugar and salt. Add the finely diced butter and eggs and knead all the ingredients by hand into a smooth dough.

Divide the dough in half. Add the cocoa powder to one half and the pistachios to the other. Form the brown dough into a ball, wrap in plastic wrap and chill for at least 1 hour. Divide the green dough into thirds and form each into a roll about 2-3 cm thick. Wrap the three dough rolls also in plastic wrap and let rest in the refrigerator for at least 1 hour. After resting, briefly knead the brown dough again, divide into three parts and roll out on a lightly floured work surface, each about 3 mm thick, as rectangular as possible. Brush each with egg white and cover with a green dough roll. Wrap the green rolls tightly in the brown dough and seal well. Freeze, wrapped in plastic wrap, for about 30 minutes. After cooling, preheat the oven to 180 °C (top/bottom heat). Then cut the dough into slices approx. 5 mm thick, place on a baking tray lined with baking paper and bake in the preheated oven on the middle shelf for approx. 10 minutes under supervision. Dip half of the pistachio dough into chocolate glaze and sprinkle with chopped pistachios.

Preparation Tip:

If you like, dip half of the pistachio thalers in white chocolate. So you have a varied cookie plate.

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