Pistachio Raspberry Gourmet Cookies 💚💕
Yields: 8–10 bakery-style cookies
Pistachio Shortbread Cookies Ingredients:
226 g unsalted butter, room temp
80 g light brown sugar
1 tsp vanilla extract
½ tsp salt
1 egg + 1 egg yolk
80 g pistachio cream or pistachio butter
290 g all-purpose flour
½ tsp baking powder
100 g roasted pistachios, finely chopped (optional, for coating)
Raspberry Mousse Ingredients:
4 g gelatin powder
20 g cold water
75 g fresh or frozen raspberries, pureed
20 g granulated sugar
35 g white chocolate, chopped
10 g unsalted butter
75 g heavy cream, cold
Instructions for Pistachio Shortbread Cookies:
Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Sift the flour and baking powder together; set aside.
Cream Butter & Sugar: In a stand mixer fitted with the paddle attachment, cream butter, brown sugar, vanilla, and salt for 2–4 minutes until smooth and combined.
Add Eggs & Pistachio Cream: Add the whole egg and yolk; mix until incorporated. Scrape the sides, then add pistachio cream and mix again.
Add Dry Ingredients: Add sifted dry ingredients and mix on low speed until a soft dough forms. Cover and chill for 30 minutes.
Shape the Cookies: Scoop dough into 100–110 g portions. Roll into smooth balls with lightly oiled hands. (Optional: roll balls in chopped pistachios for a crusted edge.) Place onto the prepared baking sheet.
Press & Bake: Use lightly greased 3-inch tart rings to press and shape each dough ball into thick rounds. Bake for 18–20 minutes, until edges are set and just golden. Cool completely before removing the rings.
Instructions for Raspberry Mousse:
Bloom Gelatin: Sprinkle gelatin over cold water and let bloom for 5 minutes.
Heat Raspberry Mixture: In a small pot, combine raspberry purée and sugar. Bring to a simmer over medium heat until sugar dissolves. Remove from heat.
Melt Chocolate & Butter: In a microwave-safe bowl, melt white chocolate and butter in short bursts (10–20 sec), stirring between intervals until smooth.
Combine Components: Melt bloomed gelatin (10 seconds in the microwave). Stir into raspberry purée, then mix in melted chocolate mixture until smooth.
Whip Cream & Fold: In a mixer fitted with the whisk attachment, whip cold heavy cream to stiff peaks. Gently fold into the raspberry base. Chill until thick enough to pipe.
To Decorate
Fill one piping bag with raspberry mousse and another with pistachio cream or butter. Snip a ¼-inch opening in each.
Pipe alternating swirls or rosettes of mousse and pistachio cream over each cooled cookie.
Garnish with chopped pistachios and fresh raspberries.
