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Cracked Pistachio Cookies with Browned Butter and a Hint of Lemon - photo 1
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Cracked Pistachio Cookies with Browned Butter and a Hint of Lemon

Desserts Cakes and Bakes Dishes for Special Occasions 120 min Medium 4 wyświetleń ~29.35 PLN - (0)
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Description

Unique, elegant cookies that delight not only in appearance but also in depth of flavor. Their secret lies in the use of 'brown butter' (beurre noisette), which gives them an extraordinary, nutty aroma that perfectly complements the intense flavor of pistachios. A delicate hint of fresh lemon zest cuts through the sweetness and adds a refreshing touch. The cookies have a wonderful texture – crispy on the outside, with a characteristic cracked shell of powdered sugar, and soft and chewy on the inside. This recipe is inspired by classic techniques but has a personal twist that makes them unforgettable. Perfect for special occasions, as a sweet gift, or a sophisticated addition to afternoon coffee. Their beautiful, greenish color and contrasting white coating make them a true centerpiece on the table.

Składniki (12)

Servings:
24
  • Masło 82% 120 g
  • Cukier drobny do wypieków 6.7 łyżek
  • Light brown sugar 50 g
  • Egg 1 szt.
  • Unsalted shelled pistachios 120 g
  • Wheat flour type 450 150 g
  • Lemon zest 5 g
  • Baking powder 4 g
  • Powdered sugar 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Ground cardamom 1 g
  • White chocolate 50 g
💰 Szacowany koszt dania: ~29.35 PLN (1.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the brown butter base

1

Start by preparing the browned butter. Place 120g of butter in a small saucepan with a light-colored bottom (it's important to control the color). Heat over medium power. The butter will first melt, then start to foam and sizzle. Stir occasionally. After about 5-8 minutes, the foaming will stop, and brown specks will begin to appear at the bottom (these are the browned milk solids). You will smell an intense, nutty aroma. Immediately remove the saucepan from the heat and pour the butter along with the brown specks into a large bowl to stop the browning process. Set aside to cool slightly for about 10 minutes.

Ingredients: Masło 82%
Use a stainless steel or enamel saucepan, avoid dark ones as you won't see the moment when the butter starts to brown. Be careful, the process from brown to burnt butter takes seconds! Stay alert and don't leave the stove.
2

In a bowl with slightly cooled browned butter, add 100g of fine baking sugar and 50g of light brown sugar. Using a whisk or a mixer on medium speed, mix vigorously for about 2 minutes, until the sugar partially dissolves and the mixture becomes more uniform and slightly aerated.

Ingredients: Cukier drobny do wypieków, Light brown sugar
The butter should still be warm, but not hot (it shouldn't burn your finger). Too hot butter can cause the sugar to caramelize instead of dissolve, and later curdle the egg.
3

Into the butter-sugar mixture, crack one room temperature egg. Add the freshly grated zest of one lemon. Now beat the mixture with a mixer on high speed (or very vigorously with a whisk) for 3-4 minutes. The mixture should become lighter, fluffy, and noticeably increase in volume. This is a key moment for the texture of the cookies.

Ingredients: Egg, Lemon zest
Use a hand mixer with whisk attachments. If the egg is straight from the fridge, the mixture may curdle. Don't worry, the next steps should save it, but for the best effect, use ingredients at room temperature.

Preparation of dry ingredients and dough

4

In a food processor or coffee grinder, grind 120g of shelled, unsalted pistachios into a fine flour. Do this in pulses, in short bursts, to avoid releasing the fat and creating pistachio butter. You should achieve a sand-like consistency with small, detectable bits.

Ingredients: Unsalted shelled pistachios
If you don't have a food processor, you can place the pistachios in a strong ziplock bag and crush them thoroughly with a rolling pin. The result will be a bit coarser, but just as tasty.
5

In a separate medium bowl, combine the dry ingredients. Sift 150g of all-purpose flour and 4g of baking powder. Add the ground pistachios and 2 pinches of salt. If using, add the optional ground cardamom now. Mix everything thoroughly with a whisk to evenly distribute the ingredients.

Ingredients: Wheat flour type 450, Baking powder, Salt, Ground cardamom
Sifting the flour and baking powder is important - it aerates them and removes any lumps, resulting in a lighter texture for the cookies. Don't skip this step!
6

Add the mixture of dry ingredients to the whipped egg mixture in two or three batches. Mix with a spatula or mixer on the lowest speed just until the ingredients are combined. Do not mix too long to avoid developing gluten, which would make the cookies tough. The dough will be quite soft and sticky – this is normal.

Gently mix, making movements from the bottom of the bowl upwards. As soon as you no longer see any traces of dry flour, stop mixing. This is the secret to soft and chewy cookies.
7

If you decided to add white chocolate, sprinkle 50g of chips or chopped chocolate into the batter. Gently mix with a spatula, making a few movements to evenly distribute the additions in the mixture.

Ingredients: White chocolate
This is an optional step. Instead of white chocolate, you can add chopped macadamia nuts or dried cranberries for a different flavor profile.
8

Cover the bowl with the dough with plastic wrap so that it 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. The dough needs to chill properly to harden and be moldable into balls.

This is an absolutely crucial step! Do not try to shorten it. The warm dough will spread in the oven, creating flat cakes instead of beautiful, cracked cookies. You can prepare the dough the day before and leave it in the fridge overnight.

Shaping and baking the cookies

9

When the dough is almost ready to be taken out of the fridge, preheat the oven to 180°C (top and bottom heat, no fan). Line two large baking sheets with parchment paper. In a deep plate or bowl, pour in 100g of powdered sugar.

Ingredients: Powdered sugar
Baking without convection is recommended for cookies, as it ensures more even heat distribution and prevents excessive drying. Make sure the oven has reached the required temperature before placing the first batch of cookies inside.
10

Take the chilled dough out of the refrigerator. Using an ice cream scoop or a regular tablespoon, scoop out portions of the dough and form them into balls the size of a walnut (about 25-30g each) in your hands. Work quickly to prevent the dough from warming up too much.

If the dough starts to stick to your hands, you can lightly dust it with flour or cool it under cold water. Using an ice cream scoop ensures that all the cookies will be the same size and will bake evenly.
11

Coat each formed ball generously in powdered sugar. Don't hold back! The sugar should create a thick, white layer around the entire ball. It is this layer that will crack during baking, creating the characteristic pattern.

Ingredients: Powdered sugar
This is the second key to the success of these cookies. If the layer of sugar is too thin, it will dissolve and be absorbed into the dough, and the cracking effect will not be visible. The ball can be rolled in sugar even twice.
12

Place the coated balls on the prepared baking sheet, leaving large spaces – at least 5 cm between them, as the cookies will spread quite a bit. A standard baking sheet can hold about 9-12 cookies.

Do not flatten the balls! They will spread into the perfect shape in the oven. Too small gaps will cause the cookies to stick together and lose their charm.
13

Place the tray in the preheated oven and bake for 12-14 minutes. The finished cookies should be flattened, with distinct cracks, and their edges slightly browned. The center should remain pale and soft to the touch – it will harden as it cools.

Be careful not to overbake the cookies! If they stay in the oven too long, they will become hard and dry. It's better to take them out when they seem slightly underbaked in the middle. Every oven is different, so start checking the cookies after 11 minutes.
14

Remove the baking sheet from the oven and let it sit for 5 minutes. The cookies will be very delicate, so do not try to move them right away. After this time, using a wide, flat spatula, carefully transfer them to a wire rack to cool completely.

Cooling on a rack is important because it allows air circulation from underneath, preventing the cookies from becoming soggy and keeping their crispy edges. Repeat the process with the remaining dough.

Fun Fact

💡

In China, pistachios are called 'happy nuts' because their slightly open shell resembles a smile. In Persia, where they originate from, they were symbols of wealth and social status.

Best for

Elegancki deser do kawy Świąteczne wypieki Słodki upominek Przyjęcie w ogrodzie

Tips

🍽️ Serving

Cookies look best arranged on a white platter or wooden board. Serve them alongside espresso, cappuccino, or Earl Grey tea. They also make an excellent addition to a cheese board, especially when paired with mild, creamy cheeses.

🥡 Storage

After completely cooling, store the cookies in an airtight metal or glass container at room temperature for up to 5 days. Each day they will become softer and moister, but still delicious.

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