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Hearts with pistachios and turmeric
40 m active | 2 h 48 m total
Nutrition facts per serving:
  • Energy in kcal about 58
  • Fat about 3g
  • Carbohydrates about 6g
  • Protein about 1g
This is needed
This is needed for 60 piece
  • 40 g butter
  • 100 g sugar
  • 1 organic oranges, use only half of grated zest
  • 1 fresh eggs
  • 100 g unsalted, shelled pistachios
  • 150 g white flour
  • 2 parcels white cake icing (Dr. Oetker)
  • 1 tsp turmeric
  • 3 tbsp unsalted, shelled pistachios, chopped
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And that's how it's done
And that's how it's done
Beat the butter in a bowl until soft. Add the sugar and all the other ingredients up to and including the orange zest, continue to beat until the mixture becomes lighter in colour. Finely grind the pistachios, add to the mixture along with the flour, mix quickly to create a soft dough, flatten a little, cover and refrigerate for approx. 2 hrs.
On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Cut out the hearts and place on a baking tray lined with baking paper. Bake for approx. 8 mins. in the centre of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.
Melt the glaze as per the instructions on the packet, stir in the turmeric. Dip one half of the pistachio hearts into the glaze, sprinkle with pistachios and leave to dry.