{"id":2179,"date":"2024-09-25T09:43:20","date_gmt":"2024-09-25T07:43:20","guid":{"rendered":"https:\/\/holyhyggehome.com\/?p=2179"},"modified":"2026-10-09T20:16:33","modified_gmt":"2026-10-09T18:16:33","slug":"pistacie-hvid-chokolade-cookies","status":"publish","type":"post","link":"https:\/\/holyhyggehome.com\/en\/pistacie-hvid-chokolade-cookies\/","title":{"rendered":"Pistachio & White Chocolate Cookies"},"content":{"rendered":"
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Here's another easy recipe for delicious sourdough cookies made with freshly ground flour \u2014 you can certainly make them without it, but that would be a shame.<\/p>\n\n\n\n\n\n

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The freshly ground whole spelt\/einkorn grains simply add a deeper nutty flavor, which is why it's awesome to use freshly ground flour in cookies in general. I'm using my leftover sourdough starter again in this recipe, just as I did in my Soft-Baked Sourdough Chocolate Cookies<\/strong><\/a>. That doesn't mean the cookies will turn sour \u2014 it simply gives them a different texture and, yes, a healthier nutritional profile.<\/p>\n\n\n\n

A sourdough cookie often turns out cakey rather than crispy \u2014 but that doesn't make it any less delicious.<\/p>\n\n\n\n

This light pistachio cookie is ready to bake after just a couple of hours of resting \u2014 which is what I always do. I usually bake only one and a half sheets, then keep the rest in the fridge for a few days so I'll have cookies for the end of the week, too. Over that time, the dough keeps developing \u2014 it gains a deeper flavor, among other things. There's a reason many traditional cookie recipes call for making the dough the day before baking: it allows a slight fermentation that enhances the flavor and makes the cookies easier to digest.<\/p>\n\n\n\n

When you use sourdough in a cookie, the dough starts to ferment on its own \u2014 after just 2\u20133 hours on the counter, it's ready to bake. That's why I love these cookies: they're super easy to make, and they make sure my leftover sourdough starter gets put to good use instead of ending up in the trash.<\/p>\n\n\n\n

Not only is it a really delicious cookie on its own, but it also makes a wonderful base for an apple cake. So if you have plenty of apples right now, this recipe is one you shouldn\u2019t overlook. <\/p>\n\n\n\n

So let's get started baking!<\/p>\n\n\n

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Sourdough Cookies with Pistachios & White Chocolate<\/h2>\n\t\t
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This delicious pistachio cookie has a soft center and unrefined white chocolate. Perfect on its own, or as a base for my strawberry tarts or crumbled up in a lovely apple trifle \u2014 its nutty flavor and sweetness are the perfect complement to the tart apples and rich whipped cream!<\/span><\/div>\n\t\t
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Prep Time: <\/span>10 minutter<\/span><\/span> minutter<\/span><\/span><\/div>
Cook Time: <\/span>25 minutter<\/span><\/span> minutter<\/span><\/span><\/div>
Total Time: <\/span>45 minutter<\/span><\/span> minutter<\/span><\/span><\/div><\/div>\n\t\t
Course: <\/span>cookies<\/span><\/div>
Cuisine: <\/span>Baked Goods<\/span><\/div>
Keyword: <\/span>cookies, white chocolate, pistachios, sourdough<\/span><\/div><\/div>\n\t\t
Quantity: <\/span>26<\/span> Cookies<\/span><\/span><\/div>\n\t\t\n\t\t\n\t\t\n\t<\/div>\n\t\n\t

Ingredients<\/h3>