Mortadella biscuits recipe with strawberries and pistachios – 12/06/2025 – Food

Round, pink, with small visible holes. Mortadella cookies look like sausages, but they have nothing similar in flavor. The recipe is sweet using dried strawberries, macadamia nuts, and pistachios. Next, learn how to prepare biscuits.

Mortadella cookies.

performance: 24 cookies

Total time: 1 hour and 10 minutes, plus at least 2 hours and 30 minutes of freezing and cooling

ingredients

• ½ cup (70 g) raw macadamia nuts, cut into 0.5 cm pieces

• 3 tablespoons raw pistachios, cut into 3 mm pieces

• 1 1/4 cup (163 g) all-purpose flour

• 2 cups (42 g) dried strawberries

• 1/2 teaspoon refined salt or 1/4 teaspoon coarse salt

• 1/8 teaspoon baking powder

• 1/2 cup (113 g) of cooled unsalted butter, cut into tablespoon-sized pieces

• 113 grams of almond paste

• 2/3 cup (83 g) confectioners’ sugar

• 1/4 teaspoon of almond extract

• 1 large egg white, divided

• 1/3 cup (60 g) granulated sugar

to prepare

• Mix the macadamia and pistachios on a cutting board or work surface. Transfer the pieces to a small bowl, leaving very fine crumbs behind (save these crumbs to mix with yogurt, oatmeal, or any dough). Chestnut reservation

• In a food processor, mix the flour, freeze-dried strawberries, salt and yeast. Process until strawberries are completely coated in flour and mixture is pink (about 45 seconds). Sift the mixture onto a piece of baking paper at least 35cm wide, shaking out any crumbs remaining in the sieve. Reserve the flour mixture

• In the same processor (without washing), combine the butter, almond paste, powdered sugar, and almond extract. Process, scraping down sides once, until completely smooth.

• In a small bowl, beat the egg whites with a fork until they form a light foam. Measure out 1 tablespoon and add it to the processor with the combined mixture from the previous step (save the rest of the egg whites for later)

• Process until smooth, scrape down bowl, then add flour mixture (reserve parchment paper). Process until a ball of dough forms around the blade (about 20 seconds), scraping it down halfway through the process

• Transfer the dough to the parchment paper and knead quickly until it comes together and removes the streaks. Flatten to about 2cm thickness, then spread the reserved chestnuts over it. Knead again until the chestnuts are evenly distributed and form a cylinder about 25 cm long. Roll the cylinder in baking paper until smooth. Press any large pieces of chestnut into the dough, pressing them to seal (this makes cutting easier)

• With the rolling pin in the middle of the parchment paper, fold the edge of the paper farthest from you over the roller to create a layer of paper over the rolling pin. Place a spoon on the paper, roughly parallel to the table, but at a slight angle – as if you were pushing the roll into the table. Push along the roller to compress it firmly until you have a roll that is about 30cm long and just under 5cm in diameter. Think of yourself as “molding” the dough on the table using the paper and spoon as tools—the paper helps shape it while the spoon presses everything together. The result should be a smooth, firm, well-defined cylinder

• Wrap the cylinder in baking paper and then wrap it tightly with two layers of plastic wrap, leaving excess at the ends. Holding the scraps at both ends, roll them until the dough is pressed into a firm cylinder. Place in the refrigerator until very cold and firm, at least 2 hours

• Sprinkle crystalline sugar on a cutting board or clean surface. Remove the roll from the refrigerator and unwrap it. Brush the entire surface with the reserved egg white and then roll in the sugar, pressing well to stick. Freeze until very firm but not completely hard, 15 to 20 minutes.

• Preheat the oven to 150 degrees Celsius, and line a baking tray with baking paper.

• Take the dough out of the freezer and cut off one end. Cut the roll into 6mm rounds, place them on the baking tray, leaving about 1.25cm space between them (the cookies will spread slightly). Rotate the roll as you cut the slice to maintain the round shape. Refrigerate any slices that don’t fit into the first batch.

• Bake until edges are slightly golden, 16 to 19 minutes. Let cool for a few minutes before transferring to a wire rack. We bake the rest of the dough in the same way

advice:

• If you want a more intense pink color in the final result, add a few drops of red food coloring in Step 3

• The dough roll can be kept in the refrigerator for up to three days or in the freezer for up to two months (dip in sugar just before cutting). Thaw the dough in the refrigerator for 24 hours before cutting

• Baked cookies will keep in an airtight container for several days (they get a little soft over time)