Pistachio Crumble Cookies with Molten Pistachio Heart by @hervecuisine

42 min

12 servings

🌰

100 g

Pistachio cream

🥚

1

Egg

🌾

280 g

Flour

🥜

80 g

Pistachio powder

🧈

170 g

Butter

🍬

160 g

Blond sugar

🫙

1 tsp

Baking soda

🧂

1 pinch

Fleur de sel

🥜

Pistachios

  1. Step
    • Pistachio cream
    • Pistachio powder

    Make small mounds of pistachio cream, using one with at least 40% pistachio if possible.

  2. Freeze
    • Pistachio cream

    Freeze the pistachio cream mounds to harden them.

  3. Beat
    • Egg
    • Blond sugar

    Beat the egg with the sugar.

  4. Add
    • Butter

    Add the softened, slightly melted butter.

  5. Add
    • Flour
    • Pistachio powder
    • Fleur de sel

    Add the dry ingredients: flour, pistachio powder, baking soda and fleur de sel.

  6. Mix
    • Flour

    Mix well until no more flour is visible.

  7. Mix
    • Flour
    • Pistachio powder
    • Blond sugar

    For the crumble, mix the flour, pistachio powder, sugar and cold butter with your fingertips.

  8. Shape

    Using small tartlet rings, shape a first disc of cookie dough and flatten it slightly.

  9. Place
    • Pistachio cream

    Place the hardened pistachio cream on top of the dough disc.

  10. Cover

    Cover with another, thinner disc of cookie dough.

  11. Sprinkle

    Sprinkle the crumble on top.

  12. Bake

    Bake the cookies for 12 minutes at 180°C.

  13. Add
    • Crushed pistachios
    • Pistachio cream

    Before serving, add a little crushed pistachio and a few drizzles of pistachio cream on top.

Pistachio Crumble Cookies with Molten Pistachio Heart by @hervecuisine

42 min

12 servings

🌰

100 g

Pistachio cream

🥚

1

Egg

🌾

280 g

Flour

🥜

80 g

Pistachio powder

🧈

170 g

Butter

🍬

160 g

Blond sugar

🫙

1 tsp

Baking soda

🧂

1 pinch

Fleur de sel

🥜

Pistachios

Preparation Steps

  1. Step 1/13

    Make small mounds of pistachio cream, using one with at least 40% pistachio if possible.

    🌰Pistachio cream
    🥄Spoon

  2. Step 2/13

    Freeze the pistachio cream mounds to harden them.

    🌰Pistachio cream

  3. Step 3/13

    Beat the egg with the sugar.

    🥚Egg
    🍬Blond sugar
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/13

    Add the softened, slightly melted butter.

    🧈Butter
    🥣Mixing bowl

  5. Step 5/13

    Add the dry ingredients: flour, pistachio powder, baking soda and fleur de sel.

    🌾Flour
    🥜Pistachio powder
    🫙Baking soda
    🧂Fleur de sel
    🥣Mixing bowl

  6. Step 6/13

    Mix well until no more flour is visible.

    🥣Mixing bowl

  7. Step 7/13

    For the crumble, mix the flour, pistachio powder, sugar and cold butter with your fingertips.

    🌾Flour
    🥜Pistachio powder
    🍬Blond sugar
    🧈Butter
    🥣Mixing bowl

  8. Step 8/13

    Using small tartlet rings, shape a first disc of cookie dough and flatten it slightly.

    Tartlet rings

  9. Step 9/13

    Place the hardened pistachio cream on top of the dough disc.

    🌰Pistachio cream
    Tartlet rings

  10. Step 10/13

    Cover with another, thinner disc of cookie dough.

    Tartlet rings

  11. Step 11/13

    Sprinkle the crumble on top.

    🍳Baking sheet

  12. Step 12/13

    Bake the cookies for 12 minutes at 180°C.

    🍳Baking sheet

  13. Step 13/13

    Before serving, add a little crushed pistachio and a few drizzles of pistachio cream on top.

    🥜Crushed pistachios
    🌰Pistachio cream

Composition

Ingredients

Types

Nuts, Eggs, Grains, Dairy, Sweeteners, Leavening agent, Spices

Ingredients

Pistachio cream, Egg, Flour, Pistachio powder, Butter, Blond sugar, Baking soda, Fleur de sel, Pistachios

Notes

Pistachio cream (at least 40% pistachio, hazelnut spread can be used instead for a hazelnut version), Flour (for the cookie dough), Pistachio powder (for the cookie dough), Butter (for the cookie dough, softened and slightly melted), Blond sugar (for the cookie dough, a little less is possible), Pistachios (for garnish, amount not given, crushed)

Allergens

Milk, Tree nuts, Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

320 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 32g, Fat: 19g, Fiber: 2g, Sugars: 16g

Nutritional Information

Minerals

Sodium: 160mg, Magnesium: 25mg, Potassium: 110mg, Calcium: 25mg, Iron: 1mg

Vitamins

Vitamin E: 1.5mg, Vitamin A: 60mcg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

12 minutes

Overall

42 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Whisk, Tartlet rings, Baking sheet, Spoon

Appliances

Freezer, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday Indulgence

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Gooey, Crumbly, Chewy, Crunchy

Flavors

Nutty, Sweet, Buttery, Pistachio

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

Baked cookies : 2-3 days (in an airtight container,room temperature), Baked cookies : 1 week (in an airtight container,refrigerated), Unbaked assembled cookies or pistachio cream mounds : up to 2 months (freezer,well wrapped or in an airtight container)