Pistachio had only half the required number, so I added 25g of ground almonds. The dough is simple and fast: mix semolina, flour, sugar, salt, vanilla, walnuts (1 tbsp pistachios to save for garnish) and baking powder. Pour in the milk. Add the pieces of cold butter/margarine. First chop flour with butter using a mixer or a knife, then hand knead the dough, roll into a ball, wrap in foil and send for an hour in the cold.

Turn on the oven at 180*C. the Dough for convenience, divided into 4 parts. With just one work, the rest are in the fridge. Roll the dough, cut into triangles or shapes with a cookie cutter. Rolled on the paper and covered with paper, then there is no problem with adhesion test.

Bake at 180*C for 12-15 minutes until light Golden brown. When cookies have cooled, decorate.

I "painted" with icing (powdered sugar + lemon juice to a smooth paste), until the icing has dried, decorated with pistachios and sugar beads.

Triangles become like Christmas trees :) Cookies are very crumbly with a pronounced nutty flavor. You can still stack the two cookies, fluff tart jam/jam/marmalade.