Introduction: Pistachio Prosecco Cookies
These cookies take some time for preparation as the Prosecco cream needs to chill for one night, but the result is very rewarding. They were made for Christmas and I finally was able to write an ible about them.
Preparation time: 60 minutes
Baking time: 9-10 minutes
Maturing time: 12 hours
- 420gram white chocolate
- 320gram butter
- 100ml Prosecco
- 120gram pistachio nuts
- 375gram flour
- 120gram icing sugar
Step 1: Preparing the Cream
Melt 220grams white chocolate in the double boiler pot with 70grams butter and 100ml of the Prosecco. Stir carefully smooth and then let cool down until you can leave it in the fridge overnight.
Step 2: Prepapring the Pistachio Nuts
The next day use your food processor to hack the pistachios into small pieces.
Step 3: Preparing the Dough
Then mix the remaining 250grams of butter with an egg, 375grams flour, 120grams icing sugar and 100grams of the hacked pistachio nuts.
Step 4: Chill the Dough
Knead the dough into a ball and wrap in cling foil for 2 hours in the fridge.
Step 5: Cutting Cookies
After the dough is ready, preheat you stove to 170°C / 340°F and roll out the dough roughly 3mm thick. Use a cookie cutter to make disks of 3cm diameter. Bake in the stove for 9 to 10 minutes. For thicker disks use more baking time.
Step 6: Filling the Cookies
Take the cream out of the fridge and whip it again to an intermixed fluid. Fill it into your icing bag and carefully spread it on the smooth side of half of the cookies.
Step 7: Sticking the Cookies Together
Then use the remaining cookies to put them on top and stick them together. Since the cookies didn't look really green from the pistachio nuts I tried to use some food coloring but I can only discourage you from this experiment.
Step 8: Dipping and Garnishing the Cookies
Melt the remaining 200grams white chocolate in the double boiler pot and dip the glued cookies sideways into the chocolate. Sprinkle the remaining 20grams of hacked pistachio nuts on the drying chocolate as garnish. I put them usually another night into the fridge.
They are very tasty and my friends always love them.
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