Pistaciestænger

Ingredients for Pistaciestænger

Instructions for Pistaciestænger

To prepare the Pistaciestænger recipe, please follow these instructions:

The water is poured into a bowl. The yeast is melted and stirred. Salt and pepper are added. 25 g. Pistachio kernels are chopped and added together with flour and flour.

The dough is kneaded until it is smooth and easily releases the bowl. The dough was kneaded through the table until it was soft and smooth. Sprinkle the bowl a little. The dough is put in and a dish is laid over. Raises approx. 45 minutes a coarse place until the dough has a double size.

The dough is thrown down and divided into 5 pieces, which are peeled for approx. 40 cm. Long rods. The plate is covered with baking paper or lubricated with margarine. The rods are laid on the plate and a dish is laid over. Adheres to a warm place approx. 15 minutes.

Brush with water and scratch with a sharp knife. The remaining pistachios are pushed a little into the loaves.

The oven is heated to 220 degrees. A refractory bowl of water is placed at the bottom of the oven. The pistachio sticks are baked on the middle oven rib.