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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

Cakes and Bakes Desserts Dishes for Special Occasions 110 min Medium 11 wyświetleń ~27.00 PLN - (0)
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Description

Discover the extraordinary combination of intense pistachio flavor, the sweetness of white chocolate, and a subtle, spicy note of cardamom. These cracked cookies are a true feast for the senses. Their distinctive appearance is due to the technique of rolling in powdered sugar before baking, which creates a delicious, cracked crust on the surface, contrasting with the vibrant green color of the interior. The cookies are wonderfully chewy and moist on the inside, while being gently crispy on the outside. They pair perfectly with a cup of aromatic coffee or tea, making an elegant dessert for special occasions such as holidays, gatherings with friends, or as a sweet, edible gift. Their preparation is simple, and the final result will delight any lover of unique sweets.

Składniki (11)

Servings:
5
  • Unsalted shelled pistachios 150 g
  • Mąka pszenna tortowa typ 450 120 g
  • Powdered sugar for cake 100 g
  • Egg 1 szt.
  • Butter 50 g
  • White chocolate 80 g
  • Baking powder 2.5 g
  • Powdered sugar for dusting 100 g
  • 🌿 Przyprawy
  • Ground cardamom 1 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond extract 0.3 łyżeczek
💰 Szacowany koszt dania: ~27.00 PLN (5.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the pistachio mass

1

Start by preparing the pistachio base. Place 150g of shelled, unsalted pistachios into a food processor or high-powered blender. Pulse in short bursts for a few seconds at a time. The goal is to achieve a consistency of fine sand or flour. Stop when the pistachios are finely ground. Be careful not to blend too long, as the pistachios will start to release oil and turn into pistachio butter, which we want to avoid.

Ingredients: Unsalted shelled pistachios
Use a food processor or a blender. Pulsing (short, repeated presses of the button) gives you more control over the process and prevents the nuts from overheating. If you don't have the equipment, you can finely chop the pistachios with a sharp knife, but it will be time-consuming.
2

In a large bowl, combine the dry ingredients. Sift 120g of all-purpose flour, 100g of powdered sugar, and 2.5g (half a teaspoon) of baking powder through a sieve. Sifting will aerate the ingredients and prevent lumps from forming. Next, add the ground pistachios, 1g (a pinch) of salt, and 1g (half a teaspoon) of ground cardamom. Mix everything thoroughly with a whisk or spoon to evenly distribute the ingredients.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar for cake, Baking powder, Ground cardamom, Salt
Use a large bowl to have the freedom to mix. Sifting the flour and powdered sugar is the key to achieving a delicate texture for the cookies. You can use a regular kitchen sieve with fine mesh.
3

In a small saucepan or in a microwave-safe bowl, melt 50g of butter. Set it aside to cool slightly – it should be liquid but not hot. In another, smaller bowl, crack one egg and beat it with a fork for about 30 seconds, until the white and yolk are combined. Pour the cooled butter into the beaten egg. If using, add 1.25g (a quarter teaspoon) of almond extract now. Mix everything together until you achieve a smooth emulsion.

Ingredients: Butter, Egg, Almond extract
The butter must cool down so it doesn't cook the egg. Just 5-10 minutes at room temperature is enough. Using an egg at room temperature will help the ingredients combine more easily.
4

Chop 80g of white chocolate into small pieces, about the size of a pumpkin seed. Pour the mixture of wet ingredients (egg with butter) into the bowl with the dry ingredients. Using a wooden spoon or silicone spatula, mix everything just until the ingredients are combined and no dry flour is visible. The dough will be quite thick and very sticky – this is normal. Finally, add the chopped white chocolate and gently fold it into the mixture.

Ingredients: White chocolate
Do not mix the dough too long, as the cookies may turn out hard. Just combine the ingredients. It's best to use a spatula to thoroughly scrape the mixture from the sides of the bowl. The dough will look too soft to shape - chilling will solve this problem.
5

Cover the bowl with the dough 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 1 hour, preferably for 2 hours. This step is absolutely crucial. The chilled dough will firm up, allowing for easier shaping of the balls. Additionally, during this time the flavors will meld, and the cookies will spread less during baking.

Do not skip the cooling step! Without it, the dough will be too sticky to work with. If you're in a hurry, you can put the dough in the freezer for 30 minutes, but cooling in the fridge gives better results.

Shaping and Baking

6

After chilling the dough, prepare to bake. Set the oven to 180°C with the top and bottom heating function. Line a large baking tray with a sheet of baking paper. Also, prepare two small, shallow bowls. In one, pour 100g of powdered sugar for coating.

Ingredients: Powdered sugar for dusting
The oven must be well preheated before placing the cookies inside. Putting them in a cold oven will cause the fat to melt before the cookies have a chance to rise and crack.
7

Take the chilled dough out of the refrigerator. Using a teaspoon, scoop portions of the dough and roll them into balls the size of a walnut (about 2.5-3 cm in diameter) in your hands. The dough will still be slightly sticky, but firm enough to work with. Try to work quickly so that the dough doesn't warm up too much from the heat of your hands.

If the dough is sticking to your hands, you can lightly dust it with flour or moisten it with cold water. All the balls should be of similar size to ensure even baking.
8

Coat each formed ball generously in a bowl of powdered sugar. Make sure that the entire surface of the ball is thoroughly covered with a thick layer of sugar. Don't skimp on the sugar - it's this thick layer that is the secret to beautiful cracks. Do not shake off the excess.

Ingredients: Powdered sugar for dusting
This is the most important step to achieve the 'crinkle' effect. The sugar must create a solid, white 'crust' on the cookie. You can drop a few balls at once into the bowl of sugar and gently shake the bowl to coat them.
9

Coated in sugar, place the balls on the prepared baking sheet lined with parchment paper. Keep a good distance between them (about 5 cm), as the cookies will spread a bit during baking. Do not flatten the balls, leave them in their natural shape.

A standard baking tray should hold about 12-15 cookies. If you have more dough, bake it in two batches. Do not overcrowd the tray, as the cookies may stick together.
10

Place the tray in the preheated oven at 180°C and bake for 12-14 minutes. The cookies are ready when their edges are slightly browned and firm, while the center still feels soft and slightly underbaked to the touch. Characteristic deep cracks will appear on the surface. Do not bake them too long to maintain their wonderful, gooey texture inside.

Baking time depends on the oven. After 11 minutes, check the first cookie. It's better to slightly underbake them than to overbake. Overbaked cookies will be hard and dry. After removing them from the oven, the cookies will continue to bake on the hot tray.
11

After baking, remove the tray from the oven and leave the cookies on it for about 5 minutes. They will be very delicate and soft. After this time, using a wide, flat spatula, carefully transfer them to a metal rack to cool completely. Only after cooling will they acquire the proper, stable structure.

Do not try to remove the cookies from the baking sheet immediately after baking, as they may crumble. A cooling rack is important because it allows air circulation from underneath, preventing the cookies from becoming soggy.

Fun Fact

💡

Pistachios belong to the same botanical family as cashews and mangoes. The 'crinkle' effect in cookies is achieved due to the difference in temperature and humidity between the sugar-coated surface, which dries quickly, and the moist, rising interior of the cookie.

Best for

Świąteczne wypieki Elegancki deser do kawy Jadalny prezent dla bliskich Popołudniowa przekąska

Tips

🍽️ Serving

Cookies taste best at room temperature. Serve them with a cup of strong espresso, which will balance their sweetness, or with a delicate latte. They also make an exquisite addition to a cheese board, especially alongside mild, creamy cheeses. For a 'wow' effect, you can serve two cookies with a scoop of vanilla ice cream or raspberry sorbet.

🥡 Storage

Store the cookies in an airtight metal or glass container at room temperature for up to 5 days. They retain the best chewy texture for the first 2-3 days. They can also be frozen - both baked and raw balls (without rolling in sugar). Raw balls should be rolled in sugar before baking and baked for about 2 minutes longer, without thawing.

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