Dubai biscuits

Step 1 - Chocolate shortcrust pastry

Mix the softened butter with the salt and icing sugar for approx. 5 minutes until creamy. Add the whole egg and mix until smooth. Mix the wheat flour with the cocoa powder, sieve and prepare a smooth dough together with the almond flour. Leave the dough to rest in the fridge for approx. 30 minutes. Roll out the dough to approx. 3-4 mm and cut out 72 pieces using a round cookie cutter (6 cm).

Baking temperature: 170 °C, baking time: approx. 20 minutes
 

Step 2 - Pistachio filling

Fry the pastry threads in a little butter until golden brown. Melt the white chocolate coating and mix with the pistachio paste, cooking oil and pear green plant extract. Then add the roasted dough threads and mix everything together.

Structure

Spread approx. 0.015 kg of the pistachio filling onto the cooled shortcrust biscuits, place a second biscuit on top and press down lightly. Dip half of the finished biscuits in melted milk chocolate coating and decorate with the coloured dots to create the original Dubai look. You are welcome to colour the white chocolate coating with our oil-soluble colours yellow and green as desired.