Pistachio Raspberry Cookies

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.