Pistachio Cookies
Buttery, nutty and irresistibly indulgent, these Pistachio & White Chocolate Cookies are packed with premium flavour and texture. A rich cookie dough made with brown and white sugar delivers a perfectly balanced sweetness, while chopped raw pistachios add crunch and a subtle roasted nuttiness in every bite.
Chunks of white couverture chocolate melt into the cookie as it bakes, creating creamy pockets of sweetness that pair beautifully with the pistachios. Once cooled, each cookie is finished with a drizzle of Pistachio Spread, extra white chocolate discs and a sprinkle of chopped pistachios for an eye-catching, bakery-style finish.
Crisp on the edges and soft in the centre, these generously portioned cookies are ideal for café counters, gifting, retail displays or premium dessert menus. With their bold pistachio flavour and striking presentation, they’re designed to stand out and deliver consistent, high-quality results every time.
Yield: 10 Cookies
Ingredients:
Pistachio CookiesAll red text ingredients are available from Famasons
| 140 g |
Yellow Mastercraft Margarine |
| 140 g |
Sugar, dark brown |
| 110 g |
Sugar, white, granulated |
| 1 unit |
Eggs, large |
| 5 ml |
Vanilla, essence |
| 265 g |
Flour, cake |
| 3 g |
Salt, fine |
| 5 g |
Baking powder |
| 4 g |
Bicarbonate of soda |
| 80 g |
Pistachios, raw, shelled, roughly chopped |
| 100 g |
White chocolate, couverture, chopped |
Rocky Roads:
| 50 g |
Famasons Pistachio Spread |
| 20 g |
White chocolate, couverture, discs |
| 10 g |
Pistachios, raw, chopped |
Method:
- Collect all the ingredients from
- Line a baking sheet with silicone mat or baking
Pistachio Cookies:
- In an electric mixer fitted with a paddle attachment, beat the butter, dark brown sugar, and white sugar for 5 minutes until yellow in colour.
- Add egg and vanilla. Mix for 30 seconds.
- Sieve the flour, salt, baking powder and bicarbonate of soda together.
- Add the dry ingredients, in 3 parts, to the batter. Mixing well between additions.
- Add the white chocolate and pistachios. Mix well to combine.
- Portion dough into 60 g portions and shape into pucks.
- Refrigerate overnight or freeze.
- Remove the balls from the refrigerator or freezer and place onto a baking tray. Leave at least 5 cm between each ball.
- Bake at 160C fan for 12 minutes from the fridge or 15 minutes from the freezer.
- Allow the cookies to cool.
Garnish:
- Push the white chocolate chips on top of the cookie.
- Place the pistachio paste in a piping bag fitted with a 3 mm round nozzle.
- Pipe the pistachio paste in a zig zag pattern over the cookie.
- Sprinkle the cookie with the chopped pistachios.
Storage:
- Store in an airtight container in the refrigerator at < 4 °C for up to 4 days.