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Pistachio and Raspberry Cookies: a luxurious blend of nutty and fruit flavors

Pistachio and Raspberry Cookies: a luxurious blend of nutty and fruit flavors

Immerse yourself in the delicious world of pistachio and raspberry cookies, where the rich nutty flavor of pistachios meets the sweet and tart essence of raspberries. These cookies are a perfect fusion of textures and tastes, with a crunchy pistachio praline and a creamy raspberry gel, all nestled in a soft, chewy cookie. This exquisite combination makes every bite a gourmet experience that is sure to impress.

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Why you'll love it:

These cookies are a delicious treat for anyone who appreciates the beautiful balance of flavors. Homemade pistachio praline adds a crunchy texture that contrasts nicely with the soft cookie dough, while raspberry gel provides a refreshing fruity burst. This recipe is a fantastic way to explore sophisticated cooking techniques, delivering a rewarding and delicious result.

Perfect occasion:

Pistachio and Raspberry Cookies are ideal for special occasions such as holiday gatherings, elegant tea parties, or as a luxurious treat to end a dining experience. They also make a thoughtful homemade gift, especially when beautifully packaged, demonstrating the care and craftsmanship that went into their creation.

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Decorating Tips:

For a stunning presentation, drizzle melted white chocolate over cooled cookies for added sweetness and a visually appealing finish. Alternatively, a light dusting of powdered sugar can enhance the appearance of the cookies while adding a subtle extra layer of sweetness. Garnish with a few crushed pistachios or small pieces of fresh raspberries just before serving to enhance their delicious appearance.

For Cookies:

  • Fine white sugar (70 grams)
  • Moist brown sugar (100 grams)
  • Butter (100 grams)
  • Baking soda (2 grams)
  • Sea salt (3 grams)
  • Egg (50 grams, one medium)
  • Vanilla paste (5 grams)
  • Ground pistachios (100 grams)
  • All-purpose flour (160 grams)
  • Chopped white chocolate (140 grams)

For the Pistachio Praline:

  • Sugar (100 grams)
  • Water (25 grams)
  • Pistachios (150 grams)

For the Raspberry Gel:

  • Red raspberry puree (150 grams)
  • Fine white sugar (40 grams)
  • Pectin NH (3 grams)
  • Lemon juice (15 grams)

Instructions:

  1. Preparation of cookies: Beat together the two sugars with the butter, salt and baking soda until thickened. Add the egg and vanilla, mix well, then add the ground pistachios, flour and white chocolate. Cool the dough slightly before shaping it into 70 gram balls.
  2. Pastry shop: Place the cookie balls on a baking sheet and bake at 170 degrees Celsius (338 degrees Fahrenheit) for 10 to 12 minutes.
  3. Pistachio Praline: Roast the pistachios at 150°C, let cool then caramelize the sugar and water. Pour over the pistachios, let harden and mix to obtain a paste.
  4. Raspberry Jelly: Cook half of the sugar with the raspberry puree. Mix the rest of the sugar with the pectin, add it to the puree, then add the lemon juice. Cool and blend until smooth.
  5. Assembly: Once the biscuits have cooled, decorate with the pistachio praline and raspberry gel.

Enjoy these decadent pistachio and raspberry cookies, where each element comes together to create a symphony of flavors and textures, perfect for any dessert lover!

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