Soft Pistachio Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
75g raw cane sugar (like panela or muscovado)
02 -
75g light brown sugar
03 -
100g salted butter
04 -
50g pure pistachio butter
05 -
1 medium egg
06 -
1 tablespoon liquid vanilla extract
07 -
180g wheat flour
08 -
1 teaspoon baking powder
09 -
70g roasted pistachios
10 -
50g white chocolate with caramelized pistachios
→ For Topping
11 -
Around 25g roasted pistachios
# Instructions:
01 -
In the mixing bowl of a stand mixer with a paddle attachment, combine everything except the white chocolate and topping pistachios. Keep it going until the dough's nice and smooth.
02 -
Roll the dough into 6 hand-sized balls. Push a piece of chocolate into the middle of each. Store them in an airtight container and chill them in the fridge for about 12 hours.
03 -
Set the oven to 180°C. Arrange the chilled dough balls on a baking sheet lined with parchment paper. Bake for 14 to 15 minutes, or just until they’re lightly golden.
04 -
Press the topping pistachios into the warm cookies. Let them cool for a bit before digging in.
# Notes:
01 -
Use good-quality pistachios for the best flavor, and don't overbake the cookies so they stay soft in the middle.