Dive into the decadent world of our Giant Pistachio & Raspberry Cookie, a sumptuous creation that combines the rich, nutty flavors of pistachios with the sweet tartness of raspberries. This large, round cookie is not just a treat; it's a statement piece—perfect for gracing any table. Crafted with care and precision, it offers a delightful contrast of textures and flavors that make each bite a gourmet experience.
Why You'll Love This: This cookie is a feast for the senses. The base is soft and chewy, studded with chunks of chocolate and pistachios, providing a satisfying crunch. The raspberries add a burst of freshness that cuts through the richness, making each bite perfectly balanced. It's a sophisticated twist on the classic cookie, elevating it from a simple snack to a luxurious dessert that's as pleasing to the palate as it is to the eye.
Perfect Occasion: The Giant Pistachio & Raspberry Cookie is ideal for special occasions such as dinner parties, family gatherings, or as a unique gift for a food-loving friend. It's also perfect for festive seasons when you want to impress. Whether shared among friends or enjoyed as a personal treat, this cookie is sure to make a memorable impression.
Decoration Tips: For an extra touch of elegance, garnish the cookie with a sprinkle of edible gold leaf alongside the pistachios. You can also use a fine sieve to dust a little powdered sugar over the top for a snowy effect, which beautifully contrasts with the vibrant raspberries and deep green of the pistachios.
Ingredients:
- 150 g soft butter
- 50 g brown sugar
- 1 egg
- 50 g granulated sugar
- 4 g baking soda
- 230 g flour
- A generous pinch of sea salt
- 100 g chopped chocolate
- 100 g coarsely mixed pistachios
- Additional pistachios for decoration
- Pistachio paste
- Frozen raspberries
- Start by creaming the soft butter and both sugars in a stand mixer fitted with the paddle attachment until light and fluffy.
- Beat in the egg until fully incorporated.
- Mix in the flour, baking soda, and sea salt at low speed, stopping as soon as the flour is no longer visible.
- Gently fold in the chopped chocolate, mixed pistachios, and a few crushed frozen raspberries.
- Spread the cookie dough evenly in a 20 cm round baking ring using a wooden spoon.
- Bake at 180°C (350°F) for 20 minutes, or until golden and set.
- While the cookie is still warm, top with additional chocolate pieces, sprinkle with pistachios, pipe in some pistachio paste, and lightly press a few whole raspberries into the top.
- Allow the cookie to cool slightly; it will firm up as it cools.
Enjoy! Indulge in this luscious Giant Pistachio & Raspberry Cookie, a delightful blend of flavors and textures that makes for an unforgettable dessert experience. Whether shared or savored solo, it's a treat that's bound to please.
