Dessert with almonds and pistachios
4 servings
30 minutes
This Indian dessert is reminiscent of its relative - nan-khati, shortbread cookies with the addition of semolina, which are prepared in every home on holidays. In this recipe, flour and semolina are replaced by ground almonds, and this makes the dessert brighter and more aromatic, with an interesting bitterness.
1
Grind the almonds, leaving a few for decoration. Put the butter in a pot, preferably non-stick. Melt the butter while stirring. Gradually add the ground almonds, cream, and sugar, mixing well. Reduce the heat and stir the mixture constantly for 10-12 minutes. After that, increase the heat and cook until the mixture noticeably darkens.
- Almond: 250 g
- Butter: 75 g
- Single cream 10% fat: 150 ml
- Sugar: 200 g
2
Transfer the almond mixture to a low serving dish and smooth the surface with the back of a spoon. Decorate with finely chopped almonds and pistachios. Leave for 1 hour, then cut into diamonds and serve cold.
- Almond: 250 g
- Pistachios: 50 g
