材料：
130g中筋面粉
50g 精製砂糖
1/2茶匙 鹽
65g 去殼未焗開心菓仁打碎
1/2茶匙 呍喱嗱香油
125g 無鹽牛油（室温）
2湯匙 咖啡糖或粗糖（裝飾）
Ingredients:
130g plain flour
50g castar sugar
1/2tsp salt
65g raw pistachio nuts shelled
1/2tsp vanilla essence
125g unsalted butter（room temperature)
2tbsp raw sugar
做法：
把牛油打成忌廉状，下糖，鹽和呍呢嗱香油，打至全部混合。
Method:
Use mixer to Cream butter, add sugar, sugar and vanilla essence, beat until all combine.
下菓仁打匀。
Add finely chopped pistachio nuts and mixed well.
篩入面粉，用膠括輕按至看不見白色面粉。切忌過份搓至起筋。
Sift flour into butter mixture. Use a spatulas to press in the flour. Avoid over mix to develop gluten.
放面団放在保鲜膜包起，隔著保鲜膜稍為整形。放雪柜上格30分钟。
Wrap dough into shrinkwrap and shape the dough over the shrinkwrap. Leave in fridge for 30 minutes.
從雪櫃取出，用利小刀橫切1/2cm厚。放已下不沾紙焗盆上。餅與餅之間留至少1吋空間。
Take the dough out from the fridge and use a sharp knife to cut across it into 1/2cm thickness. Place cookie on lined tray and leave at least 1 inch between each ones.
曲奇表面掃上少許水，用手灑上咖啡糖（如留起粗粒菓仁，先灑上曲奇面用手指輕鬆按壓才掃水和糖）
Brush a small amount of water on the cookie and sprinkle with the coffee sugar on top.(if already reserve rough cut nuts, lightly press it onto cookie with fingers before brushing water and sprinkle sugar)
放入預熱140c焗爐（fan forced)焗20-25分鐘。從焗爐取出放焗盆5分鐘才移到網狀架攤至完全冷卻。放入存氣罐可保存2星期。
Place in a preheated 140c (fan forced) oven for 20-25 minutes. Take the cookie out and leave on baking tray for 5 minutes before removing it to wire rack to cool completely. Can store cookie in air tight container upto 2 weeks.
感謝 Morning Tea 提供以上資料
Morning Tea的網誌:http://morningteasydney.blogspot.hk/
