100 g pistachio nuts, shelled + a few extra for decoration
90 g butter at room temperature
60 g Dansukker Icing Sugar
2 tbsp Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
grated zest of an untreated lemon
200 g grated sponge cake
1-2 tbsp rose water
Shell the pistachio nuts and chop into small pieces either by hand or using a mixer.
Cream the butter, sugar and lemon zest together.
Add the sponge cake and 3/4 of the pistachio nuts and mix to a smooth and sticky dough. Add rose water to taste.
Place the dough in the refrigerator for at least 30 minutes.
Form into small balls and roll them in the chopped pistachio nuts.
Return to the refrigerator until they are to be enjoyed.
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