Pistachio delight: Why these cookies are taking over polish bakeries

Pistachio madness has long since gone beyond Italy and taken over pastry shops. It's no wonder that the taste of these nuts is simply divine. Moreover, by combining them with white chocolate and raspberries, we achieve a heavenly dessert that won’t leave even a crumb behind.

It’s sweet due to the white chocolate, nutty and slightly salty thanks to the pistachios, and there’s no lack of freshness from the raspberries. It's best to bake these cookies immediately in a double batch since they disappear so quickly that there might not be any left for you. Everything turns out perfectly here: Crunchy, delicious, and easy to make.

Pistachio madness has swept the world — croissants, pesto, and doughnuts with pistachios are all the rage. However, I opt for delicious cookies with pistachios, white chocolate, and raspberries. This recipe has one downside — the sweet treats are so tasty that they disappear quickly.

The ingredients for preparing the cookies should be at room temperature, so it’s worth remembering to take them out of the fridge beforehand. Baking can be divided into two batches. The cookies should not be too close to each other to avoid touching edges.

These cookies melt in your mouth and can improve your mood on a bad day. They are perfect for good and bad weather, a summer afternoon snack, a meeting with friends, or a visit from the in-laws.

Ingredients:

                              
• 1/2 cup of sugar
• 1/2 cup of brown sugar
• 4 oz of butter
• 1/2 teaspoon of baking soda
• 1 egg
• 4 oz of ground pistachios
• 5 oz of plain flour
• 4 oz of chopped white chocolate

Pistachio Cream:

      
• 4 oz of pistachios
• 2 teaspoons of vegetable oil

Raspberry Mousse:

          
• 7 oz of raspberries
• 1.5 oz of sugar
• 1 tablespoon of pectin

Step 1. Place the pistachios for the cookie dough in a food processor and chop finely.

Step 2. In a large bowl, pour the white and brown sugar, add the cubed butter and baking soda, and blend the ingredients while adding the egg and plain flour. Add the chopped white chocolate and previously chopped pistachios and mix. Transfer the dough to a bowl, cover it with cling film, and place it in the fridge for 30 minutes.

Step 3. Proceed to prepare the raspberry mousse. Place the raspberries in a saucepan, add the sugar, and start heating, mashing the raspberries. When the mixture gets hot, add the pectin and mix thoroughly.

Step 4. Next, prepare the pistachio cream. Grind the pistachios in a food processor along with the vegetable oil.

Step 5. Remove the chilled cookie dough from the fridge. Form balls in your hands and place them on a baking tray lined with baking paper. Flatten them with your hand and place them in a preheated oven at 170°C (340°F) for about 10 minutes.

Step 6. Transfer the pistachio cream and raspberry mousse to a piping bag, then decorate the baked and cooled cookies with fresh raspberries. Enjoy!