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{the weekly cookie} pistachio and white chocolate

This is one sticky business. But tasty, I give you that. Plus, please note, I have only myself to blame for the stickiness, I decided all on my own that these should be regular biscuits, not freeze-log-type-biscuits. This is a recipe from Technicolor Kitchen and they turned out perfectly balanced between crunchy, citrus breeze and sweet.

19_white-chocolate-pistachio

You’ll need:

  • 200g white chocolate, chopped
  • 100g ground pistachio
  • 230g butter
  • 100g confectioner’s sugar
  • 100g brown sugar
  • 350g flour
  • 2 eggs
  • 1/ tsp baking powder
  • 1 tsp vanilla extract
  • zest from 2 lemons

You’ll do:

  • Cream butter and sugars together
  • Add the eggs, vanilla essence and the lemon zest and incorporate
  • Incorporate the ground pistachio (if it’s salted, get rid of the salty layer before grounding) and the white chocolate
  • Combine flour and baking powder and incorporate into the wet mixture, using a spatula
  • Refrigerate for at least an hour and in between batches. In the meantime, preheat the oven
  • Form the cookies or spoon the sticky batter on the greased tray
  • Bake for 8-9 minutes, and let cool before¬†transferring¬†them to a plate or cooling rack
  • From my personal experience, they are a good match for cold milk while they are still a bit warm
    Two Thirds Column

Enjoy and have a lovely Sunday, my friends!

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