Recipes

Pistachio Cookies with White Chocolate

Sweet Spelled

This pistachio and white chocolate combo tastes luxurious, but you can easily bake it at home—plus, using Nominal spelt flour gives you a tender, soft dough. Crisp edges, a soft center, and rich pistachio flavor in every bite. Pistachio cookies with white chocolate by @lzickacukru are exactly the kind of sweet treat that disappears from the tray before it even has time to cool. The base is made with Nominal plain spelt flour for a delicate texture, and pistachio butter to boost that nutty richness. Roughly chopped pistachios and chunks of white chocolate turn each cookie into a little treat—perfect with coffee, for guests, or packed into a snack box for the road.

Tip: After baking, the cookies are very soft—give them a few minutes on the tray so they set nicely and hold their shape.

Ingredients

For the dough:

130 g butter
50 g pistachio butter
100 g brown sugar
50 g granulated sugar
1 tbsp vanilla extract
½ tsp ground vanilla
1 egg
270 g Nominal plain spelt flour
½ tsp baking powder
1 tsp baking soda
¼ tsp salt
120 g white chocolate
60 g pistachios

For decoration:

pistachios
white chocolate
dark chocolate

For this recipe you need the following products:

Melt the butter (just until liquid) and let it cool for about 30 minutes so it’s not hot.
Preheat the oven to 170°C. Prepare 2 baking trays and line them with parchment paper.
In a bowl, combine the cooled melted butter, brown sugar, granulated sugar, pistachio butter, ground vanilla, vanilla extract, and the egg. Mix until smooth.
In a second bowl, whisk together the Nominal plain spelt flour, salt, baking powder, and baking soda. Gradually fold the dry mixture into the wet mixture (mix just until combined—don’t overmix).
Roughly chop the pistachios and white chocolate and briefly fold them into the dough.
Form dough balls weighing about 50 g each, place them on the trays with plenty of space between them, and lightly flatten. (An ice cream scoop helps keep them evenly sized.)
Top each cookie with pistachios and pieces of white and dark chocolate (press them lightly into the surface so they stay in place after baking).
Bake in the preheated oven for about 10 minutes. The cookies should stay pale and still be soft in the middle—they’ll firm up as they cool.
After removing from the oven, let the cookies rest on the tray for a few minutes, then transfer to a wire rack and let cool completely.