White chocolate pistachio fondant cookies
One bite will be enough to transport you and awaken your taste buds. White chocolate and pistachio are always a successful marriage.
💥120g of flour
💥350 to 400g of cornstarch
💥120g icing sugar
💥80g of pistachio powder or paste
💥50ml of oil
💥250g of soft butter
Pistachio flavor (optional)
💥3g of baking powder
✔ icing / decoration
💥300g of white chocolate
💥 crushed pistachios
♦️ Work the soft butter with the creamed icing sugar, add the oil, the egg and mix
♦️ Incorporate the powdered pistachios, cornstarch and flour with the yeast until you have a soft dough.
♦️ ️form 2 balls and place them between 2 sheets of baking paper and spread.
♦️ ️Cut the shortbread with a cookie cutter.
♦️ ️Place them on a baking sheet covered with baking paper and leave to rest for 20 minutes in the fridge (this allows your shortbread not to warp during cooking)
♦️ ️Bake at 160 ° for 10 to 15 min. monitor cooking.
♦️ ️Let cool
♦️ ️melt the chocolate in a bain-marie or in the microwave
♦️ take your cookies and dip them in chocolate
♦️ ️Put the crushed pistachios on top
♦️ ️ place them on baking paper and put in the fridge to harden
♦️ ️Keep in an airtight box