Photography: John Paul Urizar | Styling: Michelle Cranston
We can’t deny that pistachios made waves this year. The humble nut that has turned into a viral addition or flavour for desserts – from pistachio fudge to chocolates and, well, biscuits. And if you’re just as obsessed as we are, then this pistachio Christmas biscuit with white chocolate ganache recipe is going to be your new favourite Christmas bickie.
What makes this recipe Christmassy? You ask. If you’ve picked up a copy of BHG’s Christmas issue, then you’ll have one (or all three) of our festive cookie cutters. Use them for this recipe, or one of your favourite sets at home, for a festive touch.
Ingredients
Method
In a bowl of a stand mixer using a paddle attachment, beat butter and sugar for 3–5 minutes, until pale and fluffy. Add egg yolk, beat well.
2 In a bowl, combine the flour, baking powder, salt and pistachios. Stir into butter mixture until combined. Shape into a disc, cover in
plastic wrap and chill for 30 minutes.
Preheat oven to 170°C/150°C fan-forced. Line two baking trays with baking paper.
Roll dough between two sheets of baking paper to 5mm thick. Lightly dust cookie cutters and stamp with extra flour. Cut dough into shapes with cutter, then press stamp in firmly, dusting cutter and stamp with extra flour each time. Arrange on trays.
Bake 10–12 minutes or until lightly golden at edges. Leave to cool completely on trays.
For ganache, place chocolate and cream in a small saucepan on low heat. Stir until melted and smooth.
Remove from heat. Stir in pistachio spread. Transfer to a bowl, then set aside for 5–10 minutes to cool until
thick enough to spread (don’t refrigerate as it will set too firm to pipe).
Transfer ganache to a piping bag fitted with a small fluted nozzle. Pipe ganache over a non-imprint side of the biscuit. Sandwich, imprint side
up, with another biscuit.
Cook’s tip
If you want to make the ganache ahead, store it, covered, in the fridge. Remove from the fridge 1 hour before using to soften it for piping.
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