Pistachio Raspberry Cookies are a delightful treat combining the rich, nutty flavor of pistachios with the sweet, tart taste of raspberries. Perfect for any occasion, these cookies are enhanced with white chocolate and topped with a luxurious raspberry gel and pistachio praline. Follow the recipe below to create these delicious cookies that are sure to impress.
Ingredients:
(All ingredients should be at room temperature)
- 70 grams granulated sugar
- 100 grams packed brown sugar
- 100 grams butter
- 2 grams baking soda
- 3 grams sea salt
- 1 egg (about 50 grams)
- 5 grams vanilla paste
- 100 grams ground pistachios
- 160 grams all-purpose flour
- 140 grams white chocolate
Instructions:
- Mixing:
- In a large bowl, combine the granulated sugar, brown sugar, butter, baking soda, and sea salt. Mix until the mixture is creamy and well combined.
- Adding Wet Ingredients:
- Add the egg and vanilla paste to the creamy mixture. Beat until fully incorporated.
- Incorporating Dry Ingredients:
- Stir in the ground pistachios, then gradually add the all-purpose flour. Once the flour is almost fully mixed in, fold in the white chocolate chunks or chips.
- Chilling the Dough:
- Slightly chill the dough in the refrigerator for about 30 minutes. This makes it easier to handle and shape.
- Shaping:
- Weigh out 70-gram portions of dough and roll them into balls.
- Baking:
- Preheat your oven to 170°C (340°F). Place the dough balls on a baking sheet lined with parchment paper, spacing them evenly. Bake for 10-12 minutes, or until the edges are slightly golden.
Pistachio Praline
Ingredients:
- 100 grams sugar
- 25 grams water
- 150 grams pistachios
Instructions:
- Roasting Pistachios:
- Preheat the oven to 150°C (300°F). Spread the pistachios on a baking sheet and roast them for about 10-15 minutes. Let them cool completely.
- Making Caramel:
- In a small saucepan, combine the sugar and water. Cook over medium heat until the mixture turns a deep amber color, forming a caramel.
- Combining and Cooling:
- Pour the hot caramel over the roasted pistachios spread out on a silicone baking mat or parchment paper. Let it cool completely until hard.
- Blending:
- Break the caramelized pistachios into pieces and transfer them to a strong blender. Blend until you achieve a smooth, paste-like consistency.
Raspberry Gel
Ingredients:
- 150 grams raspberry puree
- 40 grams granulated sugar
- 3 grams pectin (NH type)
- 15 grams lemon juice
Instructions:
- Cooking Raspberry Puree:
- In a saucepan, heat the raspberry puree with half of the granulated sugar over low heat.
- Adding Pectin:
- In a separate bowl, mix the remaining sugar with the pectin. Add this mixture to the warm raspberry puree, stirring continuously to prevent lumps.
- Adding Lemon Juice:
- Stir in the lemon juice. Continue to cook the mixture until it thickens, then remove from heat.
- Cooling:
- Let the raspberry gel cool completely in the refrigerator. Before using, mix it until smooth and thickened.
Assembly and Enjoyment:
- Once your cookies have cooled, you can add a dollop of raspberry gel and a drizzle of pistachio praline on top for extra flavor and decoration.
- Enjoy your delicious Pistachio Raspberry Cookies!
