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Ingredients A:
- 160 g Palmboom® Cake Margarine
- 100 g Granulated Sugar
- 50 g Non-Dairy Cream (Vegan)
Ingredients B:
- 200 g Medium-Protein Flour
- 30 g Cornstarch
Ingredients C:
- 100 g Ground Pistachios
- 25 g Pistachio Paste (optional)
Ingredients D:
- 100 g Ground Almond
Ingredients E:
- 60 g Granulated Sugar (for coating)
Instructions:
- Beat Ingredients A until soft and well combined. Add Ingredients B and mix evenly. Separate 1/3 of the dough (180 g), mix it with Ingredients C (ground pistachios and pistachio paste), and set aside. Take the remaining 2/3 of the dough (360 g), mix it with Ingredients D (ground almonds), and set aside.
- Roll out the pistachio dough to a size of 30 x 23 cm.
- Roll out the almond dough to a size of 30 x 24 cm.
- Layer the two doughs (almond on the outside), then roll them tightly into a log. Wrap with non-stick paper and freeze for 30–60 minutes until firm.
- Before slicing, roll the dough log in Ingredient E (granulated sugar).
- Slice the dough into 7 mm thick pieces, arrange them on a baking tray, and bake in a 150°C oven for 15–20 minutes until fully baked and crisp.
