White chocolate pistachio fondant cookies

Biscuits A single bite will suffice to transport you and awaken your taste buds. White chocolate and pistachio are always a successful marriage.

✔Ingredients

💥120g flour Biscuits

💥350 to 400g of cornstarch

💥120g icing sugar

💥80g of pistachio powder or paste

💥50ml of oil

💥250g of soft butter

Pistachio flavor (optional)

💥1 egg

💥3g of baking powder

✔ icing / decoration

💥300g of white chocolate

💥 crushed pistachios Biscuits

♦️ 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 parchment paper and spread. Biscuits

♦️ ️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)

♦️ ️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)

♦️ ️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)

️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)

♦ ️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