Pistachio cookie recipe

[Sussan Estela Olaya]

Hi Panos.

On the platform, we have a pistachio cookie recipe by Chef Adrián Ramírez García that uses pistachio paste. The original recipe is in Spanish, but here is the English translation:

Ingredients

Chunky Pistachio Cookie

• 60 g butter

• 50 g brown sugar

• 50 g granulated sugar

• 1 egg

• 25 g pistachio paste

• 125 g all-purpose flour

• 2 g baking powder (such as Royal)

• 20 g chopped pistachios

• 0.5 g salt

Pistachio Paste

• 200 g roasted pistachios

• 0.5 g salt

• 30 g sunflower oil

Fresh Raspberry Compote

• 1 punnet fresh raspberries (you can use another red berry)

• 2 g rose essence (optional)

Pistachio Mousse

• 100 g pistachio paste

• 150 g cream (first part)

• 60 g sugar

• 2 gelatin sheets

• 250 g cream (second part)

White Chocolate and Pistachio Coating

• 300 g white chocolate

• 50 g pistachio paste

• 30 g cocoa butter

Preparation
Chunky Pistachio Cookie

Cream the butter with both sugars and the salt.
Add the pistachio paste and the egg.
Gradually sift in the flour and baking powder.
Fold in the chopped pistachios.
Shape into a log as shown in the video and freeze for at least 2–3 hours.
Cut into 1 cm thick discs and bake at 180°C (356°F) for 12–14 minutes (baking time may vary depending on the oven).
Let cool completely before continuing.

Pistachio Paste

Roast the pistachios at 160°C (320°F) for 16 minutes.
Let them cool, then blend with the oil and salt until smooth and creamy.

Fresh Raspberry Compote

Mash the raspberries into a textured purée, adding the rose essence if using.
Transfer to a piping bag and chill.

Pistachio Mousse

Heat the first portion of cream with the sugar to 60°C (140°F).
Add the pistachio paste and mix well.
Once fully combined, remove from heat and stir in the previously hydrated gelatin sheets.
Chill the mixture in the refrigerator for at least 3 hours until set.
Transfer the set mixture to a stand mixer bowl and break the structure using the whisk attachment.
Slowly fold in the second portion of cream at medium speed.
Once incorporated, increase the speed until you get a light and airy mousse.
Pipe the mousse onto the cookies and freeze for at least 4 hours.

White Chocolate and Pistachio Coating

Melt the white chocolate with the cocoa butter to 45°C (113°F).
Add the pistachio paste and lower the temperature to 27°C (80.6°F).
Dip the cookies and allow them to crystallize.

Decoration

Once the cookies are coated, decorate as desired.

Assembly

Take the pistachio cookie and pipe a dollop of raspberry compote in the center.
Surround the compote with pistachio paste to prevent it from spilling over the edges.
Freeze for at least 1–2 hours.
Prepare the pistachio coating at 27°C (80.6°F).
Remove the cookies from the freezer and insert a skewer to dip them.
Dip and let crystallize.
Decorate with pistachio paste and fresh raspberries.
Let them thaw in the fridge until ready to eat.

Enjoy!

I hope this information is helpful! If you need another recipe, feel free to let me know I’d be happy to help you find one that suits your needs or preferences.

Sussan Scoolinary Team.