Pistachio Spelt Sablés with Rose Pepper Berries


http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

The Chinese New Year for 2014 is on Friday, January 31st and marks the start of the Year of the Horse. So I would like to wish all of my supportive readers who are celebrating Chinese Spring Festival, have an enriching and pleasant Chinese New Year and may this new year of the HORSE lead you to the path of peace, happiness and good fortune!

If you were born in the Year of the Horse (1918, 1930, 1942, 1954, 1966, 1978, 1990, 2002, and 2014), 2014 is your “běn mìng nián-本命年”. According to Chinese tradition, one should wear a red pullover, or red gloves, or red socks, anything red. Because “běn mìng nián-本命年” is also called a threshold year which it is believed is hard to get through. Chinese people believe that RED is a lucky colour, which can help people get through challenges and rid themselves of any misfortunes coming from their “běn mìng nián-本命年”.

Pistachio Spelt Sablés with Rose Pepper Berries

These sablés, adapted slightly from Küchen Götter, are a traditional French shortbread with a crumbly texture with white spelt, chopped pistachios and rose pepper berries. Coconut oil can be replaced with butter.

  • 200 g Refined white spelt flour
  • 0,3 g Steviosid / pure stevia extract powder
  • Pinch of sea salt
  • 1/2 tbsp Finely grated lemon zest
  • 100 g Coconut oil
  • 1 Egg white, lightly beaten
  • 55 g Pistachios, roughly chopped
  • 2 tbsp Rose pepper berries
  1. In a large mixing bowl, add in flour, stevia extract powder, salt and lemon zest. Whisk to combine. Add in coconut oil, rub the ingredients just to combine, then mix in egg white. Fold in chopped pistachios, then press the mixture against the side of the bowl to bring it together.
  2. Now transfer the dough to a board and knead lightly, then roll into an 9”-long log about 1½” in diameter, pushing dough together if it feels crumbly. Wrap tightly and chill in the freezer for 30 minutes or until firm.
  3. Preheat the oven to 160C/320F, fan forced. Remove the cookie log from the freezer and roll with rose pepper berries, then gently press with your fingers to help the berries adhere.
  4. Cut the log into ¼”-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½” apart. Bake for 12 minutes, rotating baking sheets halfway through, until set around edges and centers look dry, 12 minutes. Transfer to wire racks and let cool.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com