Smooth White Chocolate Pistachio Cookies
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INGREDIENTS
Dough:
- 5.3 ounces/150 grams cold butter, cubed
- 2¼ cups/300 grams flour
- 1¼ cups/150 grams powdered sugar
- Pinch of salt
- 2 egg yolks
Pistachio filling:
- 9 ounces/250 grams white chocolate
- 1⅓ cups/300 grams pistachios
- 3½-4 tablespoons/50 grams pistachio paste
- Pinch of salt
Frosting:
- 11 ounces/300 grams white chocolate
- 4 tablespoons oil
- ⅔ cup/100 grams crushed pistachios
INSTRUCTIONS
Dough:
- In a mixer bowl with a guitar whisk or in a food processor, place cold cubed butter, flour, powdered sugar, and salt, and mix until crumbly without any butter lumps (similar to couscous).
- Add the egg yolks and mix again until you achieve a uniform dough. If the dough doesn’t come together, you can add a tablespoon of water.
- Wrap the dough and place it in the refrigerator until the filling is ready.
Pistachio filling:
- In a food processor, combine pistachios, melted white chocolate, pistachio flour, and salt, and mix until you achieve a smooth mixture.
- Take the dough out of the refrigerator and divide it into 2 parts. Roll each piece between 2 parchment papers to a thickness of 2.5 mm.
- Spread about half of the filling quantity onto each piece of dough, roll tightly into long rolls, and place them in the freezer for about 45 minutes or until completely frozen.
- Remove the rolls from the freezer and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 340C (170C) on turbo bake for about 25 minutes or until the dough takes on a slightly golden color, but not too much.
- Remove from the oven and allow them to cool completely.
- Optionally, dust with powdered sugar or coat after completely cooling the rolls in the freezer.
Frosting:
- Melt white chocolate and oil in pulses in the microwave, then add crushed pistachios and mix.
- Place the rolls on a wire rack with parchment paper underneath, and coat them with the melted chocolate mixture. Sprinkle with the remaining crushed pistachios and place in the freezer for about 30 minutes, just until the chocolate hardens.
- Remove from the freezer and slice into equal-sized pieces. Enjoy!
MY NOTES
FAQ
How long can I keep the rolls in the freezer before baking them?
You can store the rolls in the freezer for up to a month before baking them. It’s important to wrap them tightly in plastic wrap or aluminum foil to prevent freezer burn and maintain freshness. When ready to bake, simply remove them from the freezer, place them on a baking sheet lined with parchment paper, and follow the baking instructions in the recipe. This allows for convenient make-ahead preparation, giving you the flexibility to enjoy freshly baked white chocolate pistachio cookies whenever you desire without sacrificing taste or texture.
Can I add other flavors or ingredients to the filling, such as vanilla extract or almond extract?
Absolutely! Adding vanilla extract or almond extract to the filling can enhance the flavor profile of your white chocolate pistachio cookies. Simply incorporate a small amount, about 1/2 to 1 teaspoon, of the desired extract into the filling mixture along with the other ingredients. Be mindful not to overpower the delicate pistachio flavor if you choose to include additional extracts. Adjust the quantity according to your taste preferences, and enjoy the delicious twist these extra flavors bring to your dessert!
How to make these white chocolate pistachio cookies gluten free
Yes, you can make these white chocolate pistachio cookies gluten free by using an all-purpose gluten free flour instead of regular flour. You can also use almond flour. Ensure that all other ingredients, such as powdered sugar, pistachios, and white chocolate, are also certified gluten free. Substitute the flour in the same quantity as mentioned in the recipe, and proceed with the instructions as usual. Additionally, double-check that any other ingredients you use, such as the frosting ingredients and optional add-ins, are free from gluten-containing additives.
