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2-3/4 cups all purpose flour
2 cups semolina flour
3/4 cup sugar
3/4 cup chopped unsalted roasted
Heart of the Desert
Pistachios
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1-1/3 cups plus 2 tablespoons milk
1 tablespoon grated lemon peel
1 large egg yolk
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In a bowl, mix flours, sugar, pistachios, baking powder, and salt.
Cup 1/2 cup butter into chunks and
add to bowl. With your fingers or a pastry blender, rub or cut in butter
until mixture forms coarse crumbs.
Add milk and lemon peel to flour
mixture and stir with a fork just until evenly moistened.
Scrape onto a floured board and,
with lightly floured hands, knead just until dough comes together (it
will be sticky). Divide in half and form each half into a ball. Pat each
ball into a 7-inch round about 1 inch thick. Cut each round into six
equal wedges.
Bake 20 minutes at 350°F.
Enjoy!
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