Pistachio Raspberry Cookies
These Pistachio Raspberry Cookies are made with pistachios, freeze dried raspberries and white chocolate. Cookies are soft and tasty.
Servings 10 cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 kitchen scale
- 1 spatula
Ingredients
- 150 gr granulated sugar
- 113 gr unsalted butter room temperature
- 1 egg room temperature
- 200 gr all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 100 gr chopped pistachio plus for decor (optional)
- 20 gr freeze dried raspberries plus for decor (optional)
- 100 gr white chocolate callets or chopped chocolate
- 30 gr Raspberry Inspiration Valrhona Chocolate for décor (optional)
Instructions
- Preheat oven to 350F (175C)
- Prepare 2 baking sheets with parchment paper.
- In the mixing bowl mix all-purpose flour, baking powder, baking soda. Set aside.
- In the mixing bowl of electric mixer beat together granulated sugar and room temperature unsalted butter.
- Add room temperature egg and beat until combine.
- Sift in dry ingredients and mix until all combined.
- Add chopped pistachio, white chocolate, and freeze-dried raspberries. Mix everything with the spatula. Do not overmix.
- Using ice-cream scoop, place the dough on the parchment paper leaving enough space between to spread. This recipe makes 10 big cookies.
- Bake cookies for 8-10 minutes.
- While cookies are still warm, decorate with Raspberry Inspiration Valrhona chocolate, pistachios, and freeze-dried raspberries.
- Let cookies to cool and enjoy!