Griseldi’s Cupcakes

Place all ingredients in a bowl or on a work surface. Mix by hand and quickly work into a shortcrust pastry. Cover with plastic wrap and let rest in the refrigerator for about 2 to 3 hours. Roll out the dough on a floured work surface or between two baking mats. Sweep off excess flour with flour whisk or brush before cutting out. Cut out small discs. Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 12 to 14 minutes until light brown on sight. When cool, spread half of the cookies on one side with nougat mixture and place the remaining ones on top. Decorate with chocolate icing and pistachios.

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