Here is another version of cookies, with a different recipe, but always a bit thick, little crispy outside and really soft inside.
This time I used less Muscuvado sugar, and more Cassonade, in order to have a nice and strong taste of pistachio. The soft caramel on the top is optional, but the few drops make these cookies really irresistible…
This cookie is made of:
- a cookie dough with pistachio paste
- pistachio and Dulcey chocolate chunks
- soft caramel
This dough is really easy to prepare. You can use just a spatula and a mixing bowl instead of the stand mixer. You can also prepare it in advance and store it in the freezer for a maximum of two weeks.
- Stand mixer with flat beater
- Big baking tray
- Silicon mat or baking paper
- 130 g Butter At room temperature
- 4 g Table salt
- 40 g Muscovado sugar Barbados sugar, if not available use moist brown sugar
- 140 g Cassonade Unrefined cane brown sugar
- 65 g Pistachio paste Preferably plain without added sugar
- 100 g Egg Two small eggs
- 345 g Flour
- 7 g Bicarbonate of soda
- 100 g Pistachio Without shell
- 80 g "Dulcey" chocolate pistoles Valrhona chocolate 32%
- Preheat the oven at 165°C.
- While the oven is heating, you can roast the pistachios for 10 minutes.
- Bring the butter cut into cubes to room temperature.
- Place the butter once soft in the bowl of the stand mixer equipped with the flat beater.
- Add the salt, Muscovado sugar, cassonade and pistachio paste. Mix until getting a creamy texture.
- Add the eggs one by one.
- Sieve the flour TOGETHER with the bicarbonate of soda. Add them to the previous mix.
- Chop roughly 80g of the pistachios and 50g of Dulcey chocolate (leave the rest for the finishing). Add to the mix.
- Form balls of 45g each. If the dough is too soft, place in the fridge for 5 or 10 minutes.
- Place the balls on the tray covered with silicon mat or baking paper. You need to leave enough space as the dough will melt during the cooking.
- Flatten them slightly and place them in the fridge for 30 minutes.
- Bake for 15 minutes. Check the doneness: the cookies should be soft, just little bit gold color.
- As soon as they are done, transfer them onto a wire rack to cool.
For this recipe you will need a small quantity of caramel, but I do not recommend to prepare it with smaller proportions of ingredients, otherwise the texture will be different. You can prepare it in advance and store the leftovers in a glass jar in the refrigerator for a week, or freeze it for a maximum of one month. You can use it for many recipes as a sauce (with a chocolate fondant for instance) or for your tarts… Please check detailed recipe here.
- Stainless steel (or ceramic) container
- Cling wrap
- 1 g Gelatin Gold strengh (200 bloom)*
- 17 g Glucose syrup
- 95 g Granulated sugar
- 95 g Whipping cream
- 17 g Butter
- 3 g Fleur de sel French sea salt
- Soak the gelatin in cold water for 15 minutes.
- Boil the cream.
- Place the glucose syrup in the saucepan and melt it over a medium heat (without boiling it).
- Add the sugar. Let it melt and camaelize until getting a nice dark golden amber color. You can press (not stir!) the sugar with the whisk to help it melt uniformly.
- Add the butter and the salt and stir with the whisk.
- Add the hot cream and cook until 106°C and transfer it immediately (to stop the cooking process) in a stainless steel (or ceramic) container preferably large and not too deep.
- Wring gently the gelatin and dissolve it in the caramel.
- Cover directly to the surface with cling wrap and let it set in the refrigerator for at least 2 hours.
Once the cookies cooled, add some caramel (it depends on your taste and hunger…) and decorate with the rest of the pistachios and chopped Dulcey chocolate.