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| “Sesame and pistachio biscuits” |
Ingredients
1 glass of soup
1/2 carbohydrate benegal
1 zygote
1/2 teaspoon of pods
3 1/2 cup carbohydrate
1/4 teaspoon salt
1 teaspoon powdered catalyst
1/2 benegal at once
3 tablespoons crushed pistachios
1 egg white
3 tablespoons of sesame
method
Beat the ointment correctly, then add the carbohydrate and mix the ingredients until it is fluffy like a cream.
Add the eggs and green beans without leaving the win until the union is incorporated.
– include flour, browning powder and salt.
giblets to spark add the starch loop to the potingue strip.
– Add the smack to the federation and mix the ingredients until a cohesive conglomerate forms.
Spread the mazacote on a lightly floured coating and cut it into crispy circles.
– Divide the crushed pistachios (about 1/4 teaspoon) into a slice, separated.
– determine the circles on the other hand of the crushed pistachios and press them with a chiragra so that the pistachios stick to them underneath.
– beat the whites of zygote, glaze with barzaq for addition and spread with sesame.
Bake the Baraziq in the chicharrero at 180 degrees centigrade for 15 minutes.
It is recommended to delimit the bar láplacer in the middle shelf so as not to liquidate the barzaq from below.