Pistachio and raspberry cookies
20 April 2021
A new cookie recipe around here, it's been a while! This time they are filled with pistachio and Valrhona raspberry inspiration chunks, but of course you can use strawberry inspiration or dark, milk, or white chocolate, all three will go very well with the pistachios.
185g softened butter
60g pistachio puree
110g muscovado sugar
90g sugar
2 eggs
350g T55 flour
20g cornstarch
3g baking soda
300g raspberry inspiratino or chocolate
180g pistachios
Prep time : 15 minutes + 10 minutes cooking
For 20 cookies :
Ingredients :
185g softened butter
60g pistachio puree
110g muscovado sugar
90g sugar
2 eggs
350g T55 flour
20g cornstarch
3g baking soda
300g raspberry inspiratino or chocolate
180g pistachios
Recipe :
Mix the softened butter with pistachio puree and sugars.
When the mix is homogeneous, add the eggs one by one then the flour, cornstarch and baking soda.
Finally, add the pistachios and chocolate / raspberry inspiration chunks.
Make portions of 70g. Put them in the freezer for a few minutes, then put them on a baking tray covered with parchment paper and cush them lightly.
Bake them in the preheated oven at 170°C for about 10 to 15 minutes.
Let them cool for a few minutes to harden before removing them from the baking sheet and enjoying!
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