Monday 17 December 2012

Pistachio Lime Monte Carlos

 
This recipe is more complicated than I'd usually be bothered attempting (three elements and multiple refrigeration times) but the results are worth it. A pistachio and lime biscuit is sandwiched with raspberry jam and vanilla buttercream. The layering of flavours in these biscuits is really special and no element is unnecessary, although the raspberry jam is the star.
  
 
  
 
 


 
Raspberry jam, pistachio and lime cookie sandwiches (adapted from Donna Hay Magazine Dec/Jan 2012)
 
230g butter, softened
1 1/4 cups icing sugar
3/4 cup, plus 2 tbsp caster sugar
2 tbsp lime zest
65g pistachios
3/4 cup plain flour
1/4 cup cornflour
1 tsp warm water
Seeds of 1 vanilla bean
300g frozen raspberries
3/4 cup caster sugar
1/2 tbsp lemon juice
  1. Make the raspberry jam by combining frozen raspberries, 3/4 cup caster sugar and lemon juice in saucepan over high heat. Boil and stir for 8-10 minutes. Allow to cool.
  2. Use a food processor to grind the pistachios to a fine meal. Use a pestle and mortar to finish the process if necessary. You will need 1/2 cup of pistachio meal.
  3. Beat 150g butter, 1/4 cup icing sugar, 2 tbsp caster sugar and lime zest in an electric mixer for 3-4 minutes. Add pistachio meal, flour and cornflour and beat until a dough forms.
  4. Roll the dough into a 7cm round log and wrap in plastic wrap. Refrigerate for 1 hour.
  5. Preheat oven to 160 degrees Celsius. Cut the dough into 5mm thick rounds and place on greased baking trays. Bake for 12-14 minutes or until lightly golden. Allow to cool.
  6. Place 80g butter, 1 cup icing sugar, warm water and vanilla seeds in a bowl and beat until smooth. Fill a piping bag with a 1cm round nozzle with the icing (or fill a snap lock bag and cut the corner off to pipe).
  7. Pipe a border of buttercream around the edge of half the biscuits. Fill the centre with a spoonful of raspberry jam and sandwich with the remaining biscuits. Refrigerate for 20 minutes before serving.
  8.  

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