Pistachio Croissant Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
180g cold unsalted butter
02 -
180g light brown sugar
03 -
80g white caster sugar
04 -
2 medium eggs at room temperature
05 -
1 teaspoon vanilla extract
06 -
200g self-raising flour
07 -
200g plain flour
08 -
¾ teaspoon salt
09 -
1 teaspoon cornflour
10 -
150g white chocolate, roughly chopped
→ Creamy Center
11 -
200g pistachio cream, chilled
→ Finishing Touches
12 -
20-30g pistachio cream for drizzling
13 -
20g unsalted pistachios, finely chopped
14 -
Icing sugar for dusting
# Instructions:
01 -
Line a freezer-safe tray with parchment paper. Spoon 10 generous portions of chilled pistachio cream onto the tray, spacing them apart. Cover with plastic wrap and freeze for 30 minutes until firm.
02 -
Preheat your oven to 200°C fan or 220°C conventional. Line a large baking sheet with parchment. Soften the butter in the microwave for just 10 seconds, then cube it. In a large bowl, mix the butter with both sugars until roughly combined - don't worry about small butter pieces.
03 -
Beat in one whole egg plus one extra egg yolk (save the white for another use). Stir in the vanilla extract until everything comes together nicely.
04 -
In a separate bowl, whisk together both flours, salt, and cornflour. Gently fold this flour mixture into the butter mixture to form a thick, sturdy dough. Fold in the chopped white chocolate pieces.
05 -
Working quickly, take 100g portions of dough and shape each into a bowl. Place a frozen pistachio cream portion in the center, then wrap the dough around it and roll into a ball. Place on the prepared baking sheet. Repeat to make 10 cookies total.
06 -
Bake 4-5 cookies at a time for 10 minutes until they're lightly golden around the edges. While still warm, use a large round cutter to shape them into perfect circles. Let them cool on the baking sheet for 30 minutes.
07 -
Warm the remaining pistachio cream in the microwave for 10 seconds to make it drizzleable. Pipe or drizzle it over the cooled cookies, then sprinkle with chopped pistachios and dust with icing sugar before serving.
# Notes:
01 -
These cookies combine the beloved flavors of pistachio croissants in a thick, NYC-style cookie format
02 -
The pistachio cream filling melts beautifully when you bite into the warm cookie
03 -
Work quickly when assembling to keep the frozen pistachio centers from melting
04 -
Baking in smaller batches ensures even cooking and prevents overcrowding