John Myers
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Walnut Biscuits (Kalbur Basti), Served with Almond Cream with Pistachios and Apricots
The perfect walnut biscuits (kalbur basti), served with almond cream with pistachios and apricots recipe with a picture and simple step-by-step instructions.
For the almond cream:
- 180 g Almonds
- 900 ml Milk
- 45 g Rice flour
- 140 g Sugar
- 1 Pc. Vanilla pod
- 1 tbsp Ground pistachios
- 1 Can Apricots
For the pastry syrup:
- 500 ml Water
- 350 g Sugar
- 1 tbsp Lemon juice
For the pastry dough:
- 250 g Butter
- 380 g Flour
- 120 g Durum wheat semolina
- 2 tbsp Natural yoghurt
- 2 tbsp Sunflower oil
- 1 Pc. Egg
- 1 packet Baking powder
- 100 g Chopped walnuts
For every Tarifa shot:
- 2 cl Licor 43
- 4 cl Espresso
- For the almond cream, blanch the almonds, if they are not detached from the skin, by boiling the almonds with the skin in hot water for one minute and then chilling them with cold. The skin can then be peeled off quickly.
- Puree the blanched almonds with a little milk in an electric mixer to a smooth paste. Put the ground rice in a bowl and dissolve in a little milk. Bring the sugar with the rest of the milk to a boil in a saucepan, stirring constantly.
- Reduce heat. Mix 2-3 tablespoons of the hot milk with the rice and stir it into the milk in the pot. Add the almond paste while stirring constantly. Simmer gently for 25-30 minutes; Keep stirring until the mixture thickens. Pour into serving bowls, let cool and chill.
- In the meantime, sprinkle the apricot halves with a little sugar and caramelize in the oven, chill and dice. Serve the cream with the ground pistachios and apricots.
- For the syrup of the walnut biscuits, boil the 500 ml water with the sugar and simmer gently for 10-15 minutes until the sugar has completely dissolved. Add the lemon juice, turn off the stove and let the syrup cool down.
- For the dough of the pastry, first mix the butter and flour together well in a bowl. Add durum wheat semolina, yoghurt, oil, egg and baking powder and knead everything into a non-sticky dough.
- Shape the dough into a large ball and cover with foil in the bowl and let it rest in the refrigerator for 20 minutes. Preheat the oven to 200 degrees top / bottom heat. Remove walnut-sized pieces of dough and shape round, flat flatbreads with a diameter of approx. 12 cm each approx. 50 g by hand.
- Place roughly 1 teaspoon each of roughly chopped walnuts in the middle, roll up the flatbreads, press the edges in firmly and gently roll them down again with both hands, holding them in your hand with the seam facing down. Use the back of a knife to make a light checkered pattern, alternatively you can use a sieve as a pattern.
- Place them in an oiled tray or in a baking dish with the pattern facing upwards, with a gap between them. Bake in the preheated oven for about 15-20 minutes until the baked goods turn golden brown. Take out of the oven and let rest for 3-4 minutes. Pour the cooled syrup over the pastries. Let cool completely and wait until most of the syrup has been absorbed. Serve with coarsely chopped walnuts.
- For a small espresso shot, pour the liqueur 43 into a glass. Then slowly add the hot espresso to the glass with a teaspoon in the glass. Two layers form, which are drunk in one sip.
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