- 3 eggs
- 5 tablespoons milk powder
- 2 + 1/4 glass of water flour
- 1 package baking powder
- 1 packet of vanillin
- 1 teaspoon olive oil
- 2 + 3/4 water glass of powdered sugar
- 3 cups of water
- 60 grams of pistachios
If you do not have moon shaped cookie mold, you can mold your dough with any kind of mold you want or you can cut it with the help of tea cup and give it in moon shape.
How is it prepared?
Take all the ingredients, except olive oil, into a kneading bowl and knead until a confection that does not stick to the dough hand. Add the latest oil and knead once more beautifully.
Open the dough so that it will be about 1cm thick with the help of a roller or a rolling pin.
With a moon-shaped cookie mold, place all the dough in a baking tray that is firm and greasy.
Bake for 12 minutes in a preheated 170 degree oven.
Prepare the syrup while baking in the sweet potato; mix water and sugar in a bowl well. Your sherbet is ready.
As soon as you remove the dessert from the oven, pour it over the slurries you prepared and make sure that all the dessert is sourced and cover the top of the dough with another tray or lid.
This way, wait until all the syrup attracts the sweetness, and then when the desserts come to the room heat, serve it with the pistachio nectar.