by MrsWheelbarrow
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my 68 recipes »
MrsWheelbarrow's Notes:
Expand1/2 pound butter Ask a question about this ingredient
3/4 cups confectioners sugar Ask a question about this ingredient
2 cups all purpose flour Ask a question about this ingredient
1 cup finely chopped raw, unsalted pistachios Ask a question about this ingredient
1 tablespoon almond extract Ask a question about this ingredient
10 ounces white chocolate Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
2-3 tablespoons chopped pistachio Ask a question about this ingredient
A few pinches Himalayan Pink Salt Ask a question about this ingredient
Preheat oven to 325 and line two cookie sheets with parchment or Silpat.
Ask a question about this stepUsing an electric mixer, beat the butter, sugar and extract until lightened and smooth.
Ask a question about this stepAdd the flour and beat until smooth. Add the pistachios and beat well until nuts are well distributed.
Ask a question about this stepUsing a scoop or a tablespoon measure, dole out the dough, then roll each in your hand to make a nice round ball. Place on the baking sheets about 1" apart.
Ask a question about this stepBake the cookies for 18 minutes, but check after 16 min. The tops should just have started to crack and the bottom should be golden brown. Allow the cookies to cool completely.
Ask a question about this stepMake the ganache. Heat the cream to just below a simmer, then pour over the chopped white chocolate and allow to sit for a minute.
Ask a question about this stepWhisk the chocolate with great purpose until the ganache comes together. Dip each cookie top in the chocolate and place on a rack to drip and solidify. Before it hardens completely, sprinkle the tops with nuts and a just a few grains of pink salt.
Ask a question about this stepWonderful!
What an unusual cookie! I made them today & tried them 3 ways: (1) Plain (2) Rolled in powdered sugar & (3) With ganache & pistachio topping. I was surprised to discover that my husband & I both liked them best plain. The almond flavoring did overwhelm the pistachios, though. (I wouldn't have known pistachios were in there if I hadn't been the cook.) Don't get me wrong - they're still delicious, but it made me wonder how they'd taste with crushed almonds as the nut ingredient instead of the pistachios.
Very interesting idea!
Yum! That ganache sounds delish!
Is that really a tablespoon of almond extract? I don't know what kind you typically use, but a teaspoon seems that it might even be too much, if one wanted to taste the pistachios . . . just wondering. ;o)
Yes, it really is a tablespoon of extract. Seems like a lot, but you taste both almond and pistachio.
Pistachios are an obsession of mine and love the idea of sweet/salty ganache!!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
I've made these 3 times and they are always light, delicious and sinfully good!! I have though reduced the amount of almond extract to a little over 1 tsp and with the sweetness of the ganache with the pinch of salt, they are just perfect!!
Grandma Karen