White chocolate pistachio cookies
White chocolate is added in chunks to the cookie dough, along with salt to balance its sweetness. The finished cookies are decorated with melted white chocolate, crushed pistachios, and a small pinch of pink salt.
Ingredients · Servings 28 pcs
- 2 tbsp (70 g each) shelled, unsalted pistachios
- 125g butter
- 4 dl wheat flour
- 1 teaspoon baking soda
- 1 teaspoon (Himalayan) salt
- 2 dl sugar
- 2 tablespoons honey
- 1 egg
- 1 cup (150 g) white chocolate chips
Method · 30 min
- Set aside ½ dl of pistachios. Grind the remaining nuts into a paste in a blender, about 10 minutes depending on the power of the blender.
- Dice the butter in a saucepan and heat over medium heat for about 5 minutes, until the butter starts to smell nutty and has turned a golden brown color. Pour the melted butter into a bowl and let it cool for 30 minutes.
- Preheat the oven to 180 degrees.
- Combine the flour, baking soda and salt in another bowl. Add the sugar to the butter and beat with an electric mixer for 2–3 minutes. Add the honey and egg, and beat until smooth. Sift in the flour mixture in a few batches, stirring occasionally. Finally, add the pistachio paste and 1 dl chocolate chips. Line two baking sheets with baking paper. Divide the dough into 28 pieces and shape the dough pieces into small patties on the sheet. Press the dough pieces into round cookies, about 2 cm thick.
- Bake the cookies in the oven for about 8 minutes.
- Melt the remaining chocolate in a water bath or microwave. Dip the cooled cookies in the chocolate and sprinkle with a little salt and crushed pistachios.
Vicissitudes
- Dice the butter in a saucepan and heat over medium heat for about 5 minutes, until the butter starts to smell nutty and has turned a yellowish brown color. Pour the melted butter into a bowl and let it cool for 30 minutes.
