Pistachio Stuffed Cookie

Artisans and Chefs manufacturing

artisans-and-chefs

Pistachio Stuffed Cookie

Ingredients

255g Butter at room temperature
170g Granulated Sugar
170g Brown Sugar
100g Eggs at room temperature
4g Vanilla Paste
311g Flour
57g deZaan True Dark cocoa powder
5g Salt
5g Baking Soda
224g Pistachio Paste
Cocoa Nibs (to garnish)
Chopped Pistachio (to garnish)
Sea Salt (to garnish)

Method

Cream the butter and both sugars with a paddle attachment until light and fluffy on medium speed.
Mix in the eggs and vanilla on low speed until combined.
Sift the flour, deZaan True Dark cocoa powder, salt and baking soda. Add into the batter and mix on low until just combined. Mix the rest by hand with a rubber spatula, be sure to scrape the sides and bottom.
Scoop and flatten.
Place a scoop of pistachio paste (15g) in the center of one flatten cookie dough. Top with another flattened cookie dough and pinch the edges to seal.
Shape into an even round. Chill.
When ready to bake, roll the chilled cookie dough in cocoa nibs and crushed pistachios. Sprinkle the top with sea salt. Bake at 180°C/350°F for about 6-7 minutes.

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