John Myers
Cookies: Polenta Busserl with Pistachios
The perfect cookies: polenta busserl with pistachios recipe with a picture and simple step-by-step instructions.
- 100 g Polenta semolina
- 350 ml Milk
- 20 g Butter
- 2 piece Free range eggs
- 3 tablespoon Sugar
- 1 tablespoon Muscovado sugar
- 60 g Unsalted pistachio nuts
- Bring the milk with the butter and the simple sugar to the boil.
- Slowly pour in the polenta semolina and cook for about 7 minutes until the semolina is soft. let cool down.
- Chop the pistachios and fry them without oil.
- Mix well the polenta mixture with the eggs, muscovado sugar and the chopped pistachios with the hand mixer.
- Now place small heaps on a sheet lined with foil or baking paper and bake them in a preheated oven at 160 degrees convection until light brown. This takes about 25 minutes.
- They should always be soft. Please do not store it airtight, otherwise you could easily get hair.
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