Heidesand, the small crispy round thalers are the first cookies in my repertoire which are baked every year the first time to celebrate Saint Martin.
They are easy and quick to prepare and you can't get enough of them. So it's best to double the quantity.
In Germany they are classically prepared without roasted pistachios.... but try the version with.... I am sure you will love it.
250 g clarified butter (ghee)
150 g sugar
1/2 teaspoon vanilla
1 pinch of salt
300 g flour
60 g pistachios (chopped and roasted)
Clearing the butter - for those who have never done this before, don't worry, it is quite simple. Clearing butter means removing milk protein and lactose from it. To do this, put the butter in a small pot and melt it at low temperature.
and then let it simmer openly for about 35 minutes at low heat. During the cooking process, the coagulated milk proteins in the butter form a foam which settles on the surface. Skim this foam again and again until the butter is golden yellow and clear.
Let it cool down.
Place all the ingredients in a bowl and mix.
Form strands.
Leave to rest in the fridge for 2 hours.
Cut off thalers and bake at 140 degrees until golden brown.
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