Summary

Ingredients

• 4 teaspoons, heaped lemongrass, freeze-dried
• 100 g desiccated coconut
• 120 grams flour
• 30 g cornstarch
• 1 teaspoon milk, or Batida de Coco
• 150 g butter
• 50 g powdered suar
• 1 pinch (s) salt
• 2 tablespoon pistachios, chopped
• Powdered sugar, for dusting

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Instructions

1. Finely grind the coconut flakes with lemongrass in a blender. Place the flour, starch, powdered sugar and salt on the work surface. Put the butter in flakes on top and quickly knead with the milk or the Batida de Coco to make a shortcrust pastry. Chill for 1 hour.
2. Preheat the oven to 160 ° C. Line two baking trays with parchment paper.
3. Finely chop the pistachios with the knife. Knead the dough again and shape it into rolls.
4. Cut off small pieces and form croissants. Then press upside down into the pistachios and place on the baking sheet and gently press the pistachios down. Bake for 13-15 minutes. Then dust with a little icing sugar while still warm.