Pistachio Strips

Quickly knead 300 g flour, 250 g cold butter, 100 g sugar and the finely ground almonds into a smooth dough.

Press the dough into a flat disc, wrap in cling film and chill for about 30 minutes.

Combine pistachios, 75 g flour, brown sugar, polenta, egg yolk and finely grated orange zest in a bowl.

Add the melted butter to the pistachio mixture and briefly stir to form crumbs.

Preheat the oven: 160 °C fan (or 180 °C conventional).

Roll out the chilled dough evenly on baking paper directly on a baking sheet.

Evenly spread the pistachio crumbs over the dough and press down slightly.

Bake on the second shelf from the bottom for 20–25 minutes, until the edges are lightly golden.

Let cool completely.

Cut into 19 strips lengthwise and 6 strips crosswise.

Melt the white couverture in a warm water bath.

Decorate the pistachio strips with the couverture and allow to set.