Choco-Pistachio Krustini
An alternative to the traditional krustini. Perfect for teatime.
Ingredients: (for about 24 small or 12 large portions)
300g Plain ’00’ Flour
30g Cocoa Powder (unsweetened)
130g Caster Sugar
A Pinch of Salt
1tsp Baking Powder
2 Medium Eggs (room temperature)
30ml Milk
30g Softened Unsalted Butter
1/2tsp Pistachio Essence
Zest of 1/2 Lemon
100g Dark Chocolate
100g Unsalted Pistachios
Directions:
In a large bowl (or mixer bowl) combine the dry ingredients starting with the flour, cocoa, sugar, salt, and baking powder.
Mix them lightly with a fork.
Then add the wet ingredients starting with the eggs, milk, butter, pistachio essence, and finish off with the greater lemon zest.
Mix them with your hands or using an electric mixer until a broken dough is formed.
Transfer it to your floured kitchen top and knead it until it’s nice and silky.
Divide into two if you’re making small krustini or else leave it as a whole for a larger portion size.
Roll them out using a rolling pin and drizzle the pistachios on top. Leave some pistachios for later (about a quarter of the amount)
Fold the pistachios into the dough.
Form them into a long flattened roll and place them onto a baking tray lined with baking paper.
Bake at 180°c preheated oven for 20-25 minutes.
Take them out of the oven and let them cool off a bit.
Slice them into portions using a sharp knife.
Place them onto the baking sheet again and bake for another 15-20 minutes until nicely done.
In the meantime melt the chocolate and crush the remaining pistachios.
Once the krustini are done, let them cool off on a rack, then dip them in chocolate and drizzle them with the crushed pistachios.
Let them set and they are ready to serve.
Stop into an air-tight container.
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