Ingredients
- 300 gr. toasted pistachios
- 150 gr. dried cranberries
- 200 gr. butter
- 200 gr. sugar
- 700 gr. PreGel Five Star Chef Pronto Flamenco (Sponge Cake)
- 2 gr. lemon zest
- 10 gr. salt
- 200 gr. eggs
Method
- Cream together the sugar, salt, zest, and butter.
- Add eggs one at a time until incorporated.
- Add PreGel Five Star Chef Pronto Flamenco and paddle until smooth.
- Mix in pistachios and cranberries.
- Let rest in cooler for at least an hour.
- Roll out 400 grams pieces in plastic wrap to desired length (1/2 sheet pan is a good length)
- Freeze until firm.
- Bake at 177 °C for 18′.
- Let cool then cut to desired shape.
- Re-bake at 177 °C for 5 – 10′ or to desired crispness.