Pistachio cookies with white chocolate and raspberry bliss

It's sweet from the white chocolate, nutty and slightly salty thanks to the pistachios, and there's no lack of raspberry freshness either. It's best to bake these cookies immediately in a double batch because they disappear so quickly that there might not be any left for you. Crunchy and delicious, yet very easy to prepare—everything turns out perfectly here.

Pistachio madness has swept the world—croissants, pesto, and doughnuts with pistachios are all the rage. However, I chose delicious cookies with pistachios, white chocolate, and raspberries. This recipe has one downside: the sweets are so tasty that they disappear quickly.

The ingredients for the cookies should be at room temperature, so remember to take them out of the fridge beforehand. You may want to bake a double batch. The cookies shouldn't be too close to each other to avoid their edges touching.

These cookies melt in your mouth and lift your spirits on a bad day. They are perfect for any weather, a summer afternoon snack, a gathering with friends, or an in-law visit.

Ingredients:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 100 grams (about 7 tablespoons) butter
• 1/2 teaspoon baking soda
• 1 egg
• 100 grams (about 1 cup) ground pistachios
• 140 grams (about 1 cup) of wheat flour
• 113 grams (about 1/2 cup) chopped white chocolate

Pistachio cream:

  
• 100 grams (about 3/4 cup) pistachios
• 2 teaspoons vegetable oil

Raspberry mousse:

    
• 200 grams (about 1 1/2 cups) raspberries
• 40 grams (about 3 tablespoons) sugar
• 1 tablespoon pectin

Step 1: Place the pistachios for the cookie dough in a food processor and chop them finely.

Step 2: In a large bowl, combine white and brown sugar, diced butter, and baking soda. Mix the ingredients, adding the egg and wheat flour as needed. Add the chopped white chocolate and previously chopped pistachios and mix. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.

Step 3: Proceed to make the raspberry mousse. Place the fruits in a saucepan, add sugar, and start heating while crushing the raspberries. When the mixture is hot, add pectin and mix thoroughly.

Step 4: Next, prepare the pistachio cream. Grind the pistachios in a food processor along with the vegetable oil.

Step 5: Remove the chilled cookie dough from the refrigerator. Form balls with your hands and place them on a baking tray lined with baking paper. Flatten with your hand and place in an oven preheated to 170°C for about 10 minutes.

Step 6: Fill a piping bag with pistachio cream and raspberry mousse, then decorate the baked and cooled cookies. Add fresh raspberries, and they're ready to enjoy. Bon appétit!