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Cracked Pistachio Cookies with White Chocolate and Cardamom - photo 1
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Cracked Pistachio Cookies with White Chocolate and Cardamom

Wegetariańskie Desery Cakes and Bakes Dishes for Special Occasions 180 min Medium 11 wyświetleń ~29.88 PLN - (0)
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Description

Discover an extraordinary combination of flavors in these elegant, cracked pistachio cookies. They are intensely pistachio-flavored, wonderfully soft and chewy in the center, with a crunchy, sugary crust on the outside that beautifully cracks during baking, creating a distinctive, mosaic pattern. The addition of chopped white chocolate brings a creamy sweetness that perfectly balances the nutty flavor of the pistachios, while a subtle hint of cardamom adds an exotic, spiced aroma. These cookies are a true feast for the senses – their vibrant green color catches the eye, and the complex flavor delights the palate. Perfect for special occasions, holidays, as an exquisite accompaniment to afternoon coffee, or as an edible gift that is sure to impress.

Składniki (14)

Servings:
8
  • Unsalted, shelled pistachios 150 g
  • Wheat flour type 450 200 g
  • Baking powder 5 g
  • Unsalted butter (82% fat) 100 g
  • Cukier biały drobny 100 g
  • Egg (size L) 1 szt.
  • Vanilla extract 5 g
  • White chocolate 80 g
  • Fine white sugar (for coating) 50 g
  • Powdered sugar (for dusting) 100 g
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • Sól drobnoziarnista 0.4 łyżeczek
  • ✨ Opcjonalne
  • Green food coloring 1 g
  • Chopped pistachios for decoration 20 g
💰 Szacowany koszt dania: ~29.88 PLN (3.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Start by preparing the pistachio flour. Place shelled, unsalted pistachios in the bowl of a food processor or a high-powered blender. Pulse in short bursts of a few seconds until the pistachios turn into a fine powder with a sandy texture. Take breaks to scrape down the mixture from the sides of the bowl.

Ingredients: Unsalted, shelled pistachios
Be careful not to blend the pistachios too long without stopping, as the heat from the blades can cause them to release oil and turn into pistachio butter. We want to achieve a crumbly flour, not a paste.
2

In a medium-sized bowl, combine the dry ingredients. Add the prepared pistachio flour, all-purpose flour, baking powder, ground cardamom, and salt. Mix everything thoroughly with a whisk. This will ensure that the leavening agents and spices are evenly distributed in the mixture, and each cookie will taste the same.

Ingredients: Wheat flour type 450, Baking powder, Ground cardamom, Sól drobnoziarnista
Use a whisk, not a spoon - it will aerate the mixture and help break up any lumps of flour. Mixing well at this stage is crucial for a uniform texture of the cookies.
3

In a large mixing bowl, place the softened butter (taken out of the fridge about an hour earlier) and fine white sugar. Beat on medium speed for about 3-4 minutes. The mixture should become very light, almost white, and fluffy. It will look like well-whipped cream.

Ingredients: Unsalted butter (82% fat), Cukier biały drobny
This is a key step! Properly aerating the butter with sugar introduces air bubbles into the dough, which will make the cookies tender. Use a stand mixer with a paddle attachment or a hand mixer. Occasionally stop the mixer and scrape down the sides of the bowl with a silicone spatula.
4

Add the egg (at room temperature) and vanilla extract to the fluffy butter mixture. Continue beating on medium speed for about a minute, until the ingredients are perfectly combined into a smooth, uniform emulsion. Make sure the egg is fully absorbed by the mixture.

Ingredients: Egg (size L), Vanilla extract
Using a cold egg straight from the fridge can cause the mixture to curdle (small lumps of butter will appear). If this happens, don't panic - the mixture should return to a smooth consistency after adding the dry ingredients. Always take the eggs out of the fridge along with the butter.
5

Reduce the mixer speed to the minimum. Gradually, in two or three batches, add the dry ingredient mixture to the wet ingredients. Mix only until the ingredients are combined and there are no traces of dry flour visible. Do not mix for too long.

Mixing the dough at this stage will develop the gluten, which will make the cookies hard instead of soft and chewy. You can gently fold in the last batch of flour using a spatula to ensure that you don't overmix the dough.
6

Chop the white chocolate into small pieces, about the size of green peas. Add the chopped chocolate to the batter. If you want a more intense color, now is the time to add 1-2 drops of green food coloring. Gently mix everything with a spatula, using an up-and-down motion, just until the ingredients are evenly combined.

Ingredients: White chocolate, Green food coloring
Use good quality white chocolate that tastes great on its own. Gel food coloring will give the best effect without thinning the batter. Add it gradually, one drop at a time, until you achieve the desired shade.
7

At this stage, the dough will be very soft and sticky - this is normal. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the dough (this will prevent a crust from forming). Place the bowl in the refrigerator for at least 2 hours, preferably overnight.

This is absolutely the most important step that cannot be skipped! Chilling the dough causes the butter in it to firm up, which allows for shaping into balls. Without chilling, the dough will be too sticky to work with. Longer chilling also enhances the flavor of the cookies.

Shaping and Baking

8

Preheat the oven to 180°C (top and bottom heat) or 160°C with fan. Prepare two large baking trays by lining them with parchment paper. Also, prepare two small but deep bowls: pour granulated sugar into one and powdered sugar into the other.

Ingredients: Fine white sugar (for coating), Powdered sugar (for dusting)
Setting the rack in the middle position of the oven will ensure even baking. Using parchment paper is essential to prevent the cookies from sticking to the baking sheet.
9

Take the chilled dough out of the fridge. Using a small ice cream scoop or a regular tablespoon, scoop out portions of dough (about 25g each, the size of a walnut). Quickly shape each portion into a smooth ball with your hands.

Work quickly, as the dough will warm up from the heat of your hands and become stickier. If the dough is too sticky, you can lightly dust your hands with powdered sugar or cool them under cold water.
10

First, thoroughly coat each formed dough ball in a bowl of granulated sugar, and then transfer it to a bowl with powdered sugar. Coat the ball generously in powdered sugar so that it is completely covered with a thick, white layer. Do not shake off the excess.

The double coating technique is the secret to perfect cracks. Granulated sugar creates a barrier that absorbs moisture from the surface of the dough, ensuring that the powdered sugar layer remains dry and beautifully cracks during baking. Be generous with the powdered sugar!
11

Once ready, roll the balls in sugar and place them on the prepared baking sheets, leaving about 5 cm of space between them. The cookies will spread out during baking, so they need room.

Do not flatten the balls! They will take on the right shape in the oven. Keeping space between them is important so the cookies do not stick together.
12

Place the tray in the preheated oven and bake for 12-14 minutes. The cookies are ready when their edges are slightly browned and set, while the center still looks soft and slightly underbaked. Characteristic cracks will appear on the surface.

Be careful not to overbake the cookies, as they will lose their desired chewy texture and become hard. It's better to take them out a moment too early than too late. They will continue to cook on the hot baking sheet after being removed from the oven.
13

Remove the baking sheet from the oven and let the cookies sit on it for about 5 minutes to firm up slightly. After this time, using a flat, thin spatula, carefully transfer them to a wire rack to cool completely. If you like, you can sprinkle them with chopped pistachios right after taking them out of the oven.

Ingredients: Chopped pistachios for decoration
Hot cookies are very delicate and can crumble, so it's important to let them firm up on the baking sheet for a moment. Transferring them to a rack allows air circulation from underneath, which prevents them from steaming and keeps the bottom crispy.

Fun Fact

💡

The characteristic 'cracks' on crinkle cookies occur due to a physical phenomenon. A thick layer of powdered sugar on the surface dries very quickly in the oven, forming a hard crust. At the same time, the interior of the cookie rises and expands due to the heat, 'tearing' the dry, sugary shell from the inside.

Best for

Eleganckie przyjęcie Święta Bożego Narodzenia Podwieczorek do kawy Jadalny prezent

Tips

🍽️ Serving

Serve at room temperature. They look beautiful arranged on a platter or in a decorative jar. They pair perfectly with a cup of strong espresso, Earl Grey tea, or a glass of cold milk. For added elegance, they can be served with a small scoop of vanilla or cream ice cream.

🥡 Storage

Store in an airtight container at room temperature for up to 5 days. The cookies will retain their softness and chewy texture. It is not recommended to refrigerate them, as the powdered sugar may become damp and the cookies may harden.

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