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Pistachio Cookies with White Chocolate & Sourdough

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 — its nutty flavor and sweetness are the perfect complement to the tart apples and rich whipped cream!
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Prep Time 10 minutter
Cook Time 25 minutter
Total Time 45 minutter
Servings: 26 Cookies
Course: cookies
Cuisine: Baked Goods
Ingredients Method Notes

Ingredients
  

  • 150 g Unsalted Butter
  • 100 g Raw cane sugar (I use Dulcita/Panela)
  • 60 g Demerara cane sugar
  • 35 g Vanilla sugar (I use my own recipe—you can find it on the blog)
  • 1 egg + 1 egg yolk
  • 40 g Sourdough (it doesn't have to be activated)
  • 300 g Freshly Ground Einkorn or Spelt Grains (I don't sift the flour in this recipe. You can use all-purpose/sifted spelt or einkorn flour if you don't have a flour mill —.)
  • 60 g Pistachio Flour (I grind my own in my vintage Braun spice grinder, from whole shelled pistachios.)
  • 3 g Baking Soda (That's about 1 tsp)
  • 1/2 tsp Fleur de sel (You can use another type of unrefined fine salt)
Filling
  • 100 g Coarsely Chopped White Chocolate (I use white chocolate made with unrefined cane sugar, free from harmful additives like glucose, lecithin, and artificial flavors.)
  • 30 g Coarsely Chopped Confectionery Pistachios (Regular pistachios can also be used but they will not bake as green as these)

Method
 

  1. Melt the butter over low heat.
  2. Measure the raw cane sugar, Demerara, and vanilla sugar into a mixing bowl, then add the melted butter.
  3. Beat for a couple of minutes, then add the eggs. Beat again until lighter in color and fluffier.
  4. Mix the flour, pistachio flour, salt, and baking soda in a small bowl. Add it to the butter mixture in three batches, mixing until no lumps remain.
  5. Fold the chocolate and chopped pistachios into the dough until well combined.
  6. Let the dough rest in the bowl, covered with a damp cloth, on the kitchen counter for a couple of hours.
  7. Scrape the dough onto a piece of parchment paper, shape it into a rectangle, and let it rest in the refrigerator for at least one hour, or preferably overnight.
  8. When you're ready to bake, preheat the oven to 180°C / 350°F and take the dough out of the fridge.
  9. Once the dough has rested, shape it into balls of 30g each. I bake about 3–4 per row, leaving plenty of space between them so they don't spread into each other.
  10. Bake for 8–10 minutes without the convection setting — check on them after 6 minutes, as ovens vary. They're done when they're golden brown around the edges.
  11. Let the cookies cool on a wire rack until completely cool, then store them in a glass jar or cookie tin lined with parchment paper.
  12. Enjoy them as is, or use them in ice cream, or crumble and use as the perfect base for a classic apple trifle.

Notes

Tip: If you haven't tried making my cookies before, just check out the photo guide included with this recipe: Soft-Baked Sourdough Chocolate Cookies