Buttery pistachio cookies with white chocolate. Made with unsalted pistachios, they’re quite sweet and a little different in flavour – but very enjoyable :). The pistachio flavour pairs perfectly with the melt-in-the-mouth white chocolate. Highly recommended for fans of white chocolate!
Makes 25–30 cookies.
Ingredients for the pistachio and white chocolate cookies:
- 100 g butter
- 60 g caster sugar
- 50 g light soft brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 150 g plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 100 g ground pistachios
- 125 g pistachios
- 125 g white chocolate (chips or chopped)
All ingredients should be at room temperature.
Cream the butter and both sugars until pale and fluffy. Add the vanilla and mix, then add the egg and beat until combined. Add the flour, baking powder, bicarbonate of soda and ground pistachios. Mix until a smooth dough forms. Fold in the whole pistachios and chopped white chocolate.
Line a baking tray with baking parchment. Shape the dough into balls about the size of a walnut and place them well spaced apart. Flatten slightly with your hand or a spoon.
Bake at 160°C for about 12 – 15 minutes, until the edges are lightly golden. Leave to cool briefly on the tray, then transfer to a wire rack.
Store in an airtight container at room temperature for up to 10 days.
Enjoy!
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