Giant pistachio-raspberry cookie: a tempting treat to share… or not!

Delve into the decadent world of our giant pistachio and raspberry biscuit, a sumptuous creation that combines the rich, nutty flavours of pistachios with the sweet tartness of raspberries. This large round biscuit is not only a treat, it is a centrepiece, perfect for adorning any table. Crafted with care and precision, it offers a delicious contrast of textures and flavours that make every bite a gourmet experience.

Why you'll love this: This biscuit is a feast for the senses. Its base is soft and chewy, studded with chocolate chunks and pistachios, providing a satisfying crunch. The raspberries add a burst of freshness that cuts through the richness, making each bite perfectly balanced. It’s a sophisticated take on the classic biscuit, transforming it from a simple snack into a luxurious dessert that’s as pleasing to the palate as it is to the eye.

Perfect opportunity: The Giant Pistachio Raspberry Cookie is perfect for special occasions such as dinner parties, family gatherings or as a unique gift for a foodie friend. It is also perfect for holiday parties where you want to impress. Whether shared with friends or enjoyed as a personal treat, this cookie is sure to make a memorable impression.

Decorating tips: For an extra touch of elegance, decorate the biscuit with a sprinkle of edible gold leaf alongside the pistachios. You can also use a fine sieve to dust a little icing sugar on top for a snowy effect, which contrasts beautifully with the vibrant raspberries and deep green of the pistachios.

Ingredients:

• 150 g of soft butter
• 50 g of brown sugar
• 1 egg
• 50 g caster sugar
• 4 g of baking soda
• 230 g flour
• A generous pinch of sea salt
• 100 g chopped chocolate
• 100 g of pistachios, coarsely mixed
• Extra pistachios for decoration
• Pistachio paste
• Frozen raspberries

1. Begin by creaming the softened butter and both sugars in a stand mixer fitted with the paddle attachment until light and fluffy.
2. Beat the egg until completely incorporated.
3. Add flour, baking soda and sea salt on low speed, stopping when flour is no longer visible.
4. Gently fold in the chopped chocolate, mixed pistachios and a few crushed frozen raspberries.
5. Divide the cookie dough evenly into an 8-inch round pastry ring using a wooden spoon.
6. Bake at 180°C (350°F) for 20 minutes or until golden brown and set.
7. While the cookie is still warm, top it with additional chocolate chunks, sprinkle with pistachios, drizzle on some pistachio paste and lightly press a few whole raspberries on top.
8. Let the cookie cool slightly; it will firm up as it cools.

Appreciate! Treat yourself to this succulent giant pistachio and raspberry cookie, a delicious blend of flavors and textures that will make you live an unforgettable dessert experience. replaces the word nice with empty share or enjoy alone, it is a treat that will please.