Fruit
Pistachio Raspberry Cookies
- Prep time 45 minutes
- Cook time 10 minutes
- Serves 12
Author Notes
Chef Steve Moracchini, the renowned pastry chef of Hôtel Belles Rives in Juan-les-Pins, is celebrated for his innovative and exquisite desserts. Today, we are thrilled to share his delightful recipe for Pistachio Raspberry Cookies. This treat combines the rich nuttiness of pistachios with the tangy sweetness of raspberries, creating a harmonious blend of flavors that is sure to impress. Indulge in this delectable creation that showcases Chef Moracchini's culinary artistry —damianotrulli
What You'll Need
Ingredients
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1/2 cup (120 g) unsalted butter, softened
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1/3 cup (70 g) pistachio paste
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1 1/2 cups (330 g) brown sugar
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1/2 teaspoon (4 g) salt
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2 large eggs (94 g)
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3 cups (370 g) all-purpose flour
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1 1/2 teaspoons (8 g) baking soda
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35 oz (1 kg) roasted pistachios
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3 1/2 cups (800 g) granulated sugar
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17.6 oz (500 g) raspberry pulp
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3 tablespoons (50 g) granulated sugar
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1 tablespoon (10 g) pectin
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Fresh raspberries
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Caramelized pistachios
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Edible gold leaf (optional)
Directions
- Cookie Dough: In a large bowl, combine the softened butter, pistachio paste, brown sugar, and salt. Mix until creamy. Add the eggs one at a time, mixing well after each addition. Gradually add the flour and baking soda, mixing just until the dough comes together. Divide the dough into 200g portions for each cookie.
- Pistachio Praline: Make a dry caramel by heating the sugar in a heavy-bottomed saucepan over medium heat until it turns a golden amber color. Pour the caramel onto a silicone mat or parchment-lined baking sheet. Once cooled, break the caramel into pieces and blend with the roasted pistachios until you achieve a smooth praline.
- Raspberry Confit: Heat the raspberry pulp to 167°F (75°C). Mix the sugar and pectin in a small bowl, then add to the raspberry pulp. Bring to a boil and let it boil for 1 minute. Let the mixture cool, then blend until smooth.
- Baking and Assembly: Preheat the oven to 390°F (200°C) with the fan on. Shape the cookie dough into rounds and place them on a baking sheet lined with parchment paper. Bake for 10 minutes, using a baking ring to maintain the shape if desired. Allow the cookies to cool completely.
- Presentation: Cut fresh raspberries in half. Spread a layer of pistachio praline on each cookie. Add dots of raspberry confit on top of the praline. Garnish with caramelized pistachios and edible gold leaf for a touch of elegance.
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