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Mix the softened butter with the sugar and cane sugar. Add eggs one at a time, mix well. Flour, baking powder and salt and add to mixture. Finally, the chopped pistachios and chocolate add coarse.

Harden the dough in the fridge for about fifteen minutes and then spread over two sheets of plastic wrap, form two rolls of dough 3-4 cm in diameter. Put everything in the fridge for an hour.

Open the plastic wrap, cut the rolls into 1 cm thick slices and place on a baking sheet, leaving plenty of space between cookies. Bake at 190 ° C for ten minutes. Let cool before serving.
Ingredients:

• Butter 225 g
• 175 g icing sugar
• 175 g cane sugar
• 3 eggs
• 250 g flour
• 100g dark chocolate
• 100g pistachio Bronte (unsalted)
• 1 c.à.cup yeast powder
• 1 pinch of salt

Total time: Preparation + cooking time: 10 minutes