Pistachio Gluten-Free Wreaths

Preparing the Dough the Day Before

First, take the butter out of the fridge. It should be slightly softened, but not completely soft. Peel the pistachios, remove the skins, and grind them finely. For preparing the dough, you can use a bowl or a pastry board. I am used to preparing dough on a board, where I sift the flour and powdered sugar. Add diced butter and pistachios. Make a well in the center of the flour and add the egg yolk. Use your hands to form a smooth, compact dough. Place the finished dough in a bag or wrap it in plastic wrap and put it in the fridge. Leave the dough in the fridge for at least 8 hours, preferably until the next day.

Baking Day

The next day, take the dough out of the fridge and let it soften a bit, but not too much, as it would be difficult to work with. Roll out the dough on a floured board. I rolled it to about 1 cm thick. Since the wreaths are not glued together, you can make them a bit thicker. Cut out the wreaths and place them on a baking sheet lined with parchment paper. Bake the wreaths at 190°C until golden brown. Let the baked wreaths cool on the baking sheet. If you move them while warm, they would fall apart.

Decorating

Break the white chocolate into pieces and melt it in a water bath. Prepare the water bath by adding water to a pot, about 5 cm is enough. Place a bowl, preferably glass, on top of the pot, making sure it fits snugly. Steam should not escape from the pot during cooking, as it could get into the chocolate and cause it to seize. Put the prepared chocolate and a piece of vegetable shortening in the bowl and stir until the chocolate melts. Once the chocolate is melted, quickly remove the bowl from the pot and wipe off any steam. Dip the wreaths in the white chocolate and sprinkle with pistachios.