Millet moons with pistachios

Months ago I had idea to create this blog and to publish my recipes, my experiments in the kitchen.
I'm amazed and happy of the result.
It makes me feel strange to have 10.000 visits to my blog ( I mean my Italian blog,  I should be so happy to have the same result with my  English version)
If this adventure  finishes tomorrow, I should be satisfied in any case.

Keep in mind that so many people come to visit and interest in what I'm doing, sounds incredible still now.

But this pushes me to go on...I'm having a great time!

What can I say? Thank you. From of the bottom of my heart.

To celebrate this event, here you are a simple but impressive recipe.

I'm back to the scene of crime, with these cookies.

My -father-in-law likes them and he doesn't love sweets usually.

I hope they like to you also.


Ingredients:

150 g millet flour

50 g corn flour (fumetto type in Italy)

25 g rice flour

100 g Bronte (a place in Sicily very famous for) pistachios flour

150 g margarine

125 g sugar fruit

50 g  extra pistachios flour

Preparation:

I pre-heat the oven at 180° (low temperature).

I sift the flours in a bowl and I stir the margarine with my fingers.
The dough seems sand but I continue adding fruit sugar and kneading by hand up the dough becomes soft.
on a surface covered in flour, I roll the dough 2,5 cms tick.

With a moon-shaped cookie cutter, I cut the cookies and I put on a baking pan covered by baking paper.

I take the extra pistachios flour and pinch by pinch I cover the surface of cookies with pistachios.

I bake the cookies for 15-20 minutes, up making golden.