Pistachio Chocolate Cookies by @le.renard.et.les.raisins

42 min

6 servings

🧈

140 g

Margarine

🧂

Salt

🍬

120 g

White sugar

🍬

20 g

Brown sugar

🌰

1 tsp

Bitter almond extract

🧁

120 g

Gluten-free flour mix

🌰

70 g

Almond powder

🫙

2 g

Baking powder

🫙

2 g

Baking soda

🍫

70 g

Chocolate chips

🥜

50 g

Pistachios

🌰

6 tbsp

Pistachio paste

  1. Cover

    Prepare a freezer-safe tray, ideally taken straight from the freezer so it is very cold, and cover it with parchment paper.

  2. Spoon
    • Pistachio paste

    Spoon the pistachio paste onto the tray in 6 separate mounds of about 1 tbsp each.

  3. Melt
    • Margarine
    • White sugar
    • Brown sugar

    In a pan, melt the margarine together with the white sugar and brown sugar.

  4. Add
    • Bitter almond extract

    Once melted, add the bitter almond extract.

  5. Combine
    • Gluten-free flour mix
    • Almond powder

    In a mixing bowl, combine the flour with the almond powder, baking powder and baking soda.

  6. Add
    • Margarine
    • White sugar
    • Brown sugar

    Add the melted margarine and sugar mixture and mix together; the dough will be soft, which is normal.

  7. Place

    Place the dough in the freezer for 20 minutes, or in the refrigerator for 1 hour (this step can also be done the night before, refrigerating the bowl and continuing the next day).

  8. Work
    • Chocolate chips
    • Crushed pistachios

    Take the dough out of the refrigerator and work it a little with a spoon, then add the chocolate chips and crushed pistachios.

  9. Shape
    • Pistachio paste

    Shape the dough into balls of about 100g each, enclosing a frozen pistachio paste mound in the center of each, to get 6 cookies.

  10. Bake

    Bake for 12 minutes at 180°C.

Pistachio Chocolate Cookies by @le.renard.et.les.raisins

42 min

6 servings

🧈

140 g

Margarine

🧂

Salt

🍬

120 g

White sugar

🍬

20 g

Brown sugar

🌰

1 tsp

Bitter almond extract

🧁

120 g

Gluten-free flour mix

🌰

70 g

Almond powder

🫙

2 g

Baking powder

🫙

2 g

Baking soda

🍫

70 g

Chocolate chips

🥜

50 g

Pistachios

🌰

6 tbsp

Pistachio paste

Preparation Steps

  1. Step 1/10

    Prepare a freezer-safe tray, ideally taken straight from the freezer so it is very cold, and cover it with parchment paper.

    🍳Freezer-safe tray
    📜Parchment paper

  2. Step 2/10

    Spoon the pistachio paste onto the tray in 6 separate mounds of about 1 tbsp each.

    🌰Pistachio paste
    🍳Freezer-safe tray
    🥄Spoon

  3. Step 3/10

    In a pan, melt the margarine together with the white sugar and brown sugar.

    🧈Margarine
    🍬White sugar
    🍬Brown sugar
    🍳Pan

  4. Step 4/10

    Once melted, add the bitter almond extract.

    🌰Bitter almond extract
    🍳Pan

  5. Step 5/10

    In a mixing bowl, combine the flour with the almond powder, baking powder and baking soda.

    🧁Gluten-free flour mix
    🌰Almond powder
    🫙Baking powder
    🫙Baking soda
    🥣Mixing bowl
    🧺Sieve

  6. Step 6/10

    Add the melted margarine and sugar mixture and mix together; the dough will be soft, which is normal.

    🧈Margarine
    🍬White sugar
    🍬Brown sugar
    🥣Mixing bowl
    🥄Spoon

  7. Step 7/10

    Place the dough in the freezer for 20 minutes, or in the refrigerator for 1 hour (this step can also be done the night before, refrigerating the bowl and continuing the next day).

    🥣Mixing bowl

  8. Step 8/10

    Take the dough out of the refrigerator and work it a little with a spoon, then add the chocolate chips and crushed pistachios.

    🍫Chocolate chips
    🥜Crushed pistachios
    🥣Mixing bowl
    🥄Spoon

  9. Step 9/10

    Shape the dough into balls of about 100g each, enclosing a frozen pistachio paste mound in the center of each, to get 6 cookies.

    🌰Pistachio paste

  10. Step 10/10

    Bake for 12 minutes at 180°C.

Composition

Ingredients

Types

Fats, Spices, Sugar, Flavoring, Grains, Leavening agent, Chocolate, Nuts

Ingredients

Margarine, Salt, White sugar, Brown sugar, Bitter almond extract, Gluten-free flour mix, Almond powder, Baking powder, Baking soda, Chocolate chips, Pistachios, Pistachio paste

Notes

Margarine (hard block margarine, dairy-free (e.g. Astra or Vitaquell)), White sugar (or 140g white sugar + 1/2 tsp molasses or agave syrup as alternative), Gluten-free flour mix (or wheat flour T45/T55, sifted), Baking powder (about 1/2 tsp, sifted), Chocolate chips (mix of dark and white chocolate), Pistachios (crushed), Pistachio paste (100% pure pistachio paste)

Allergens

Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 38g, Fat: 27g, Fiber: 3g, Sugars: 24g

Nutritional Information

Minerals

Sodium: 180mg, Magnesium: 45mg, Iron: 1.5mg, Calcium: 60mg, Potassium: 180mg

Vitamins

Vitamin E: 3.5mg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

12 minutes

Overall

42 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Freezer-safe tray, Parchment paper, Spoon, Pan, Mixing bowl, Sieve

Appliances

Freezer, Refrigerator, Oven, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday Treat, Snack Time

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Gooey, Crunchy

Flavors

Nutty, Sweet, Chocolatey, Almond

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

baked cookies : 3-4 days (airtight container,room temperature), raw shaped dough balls : up to 1 month (freezer,wrapped or in airtight container), mixed dough before shaping : up to 24 hours (fridge,covered bowl)