ReceptnaptárBrabant cookies
Brabant biscuits are an elegant old Hungarian tea biscuit: spiced almond shortcrust, a pistachio centre and chocolate-dipped ends. The name refers to the Belgian province of Brabant. They are pretty, festive and keep for weeks.
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Ingredients
Method
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- Mix the flour with the almonds, sugar, spices, lemon zest and salt. Cut in the cold butter and quickly knead into a smooth dough. Chill in cling film for 30 minutes.
- Heat the oven to 180 °C (165 °C fan). Roll the dough out to about 5 mm and cut into 2x7 cm strips. Place them on a baking tray lined with baking paper.
- Bake for 12-15 minutes until pale golden.
- While the biscuits are still warm, brush their centres with lightly whisked egg white, sprinkle with chopped pistachios and return to the oven for 2 minutes so the pistachios stick.
- Once cool, dip both ends in chocolate melted over steam and let set on baking paper.
- Store in an airtight tin for up to 2 weeks.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Roll the dough cold.
- Press the pistachios on while the biscuits are still warm.
- Melt the chocolate over steam.
- Can also be made with almonds or hazelnuts.
Frequently asked questions
How long do they keep?
In a tin for 2 weeks.
Without pistachios?
Almonds or walnuts work too.
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