Ingredients
250 grams of cold butter
200 grams of brown sugar
100 grams of white sugar
2 eggs size L
50 grams of unsweetened pistachio spread
450 grams of white flour
5 grams of kitchen salt
4 grams of baking powder
5 grams of baking soda powder
50 grams of white chocolate
50 grams of roasted pistachios
10 cubes of white chocolate
Preparation
Put the butter and sugars in a food processor with a chopping blade that is suitable for a relatively wet dough. Close and run on the Dough program to create a sweet buttery cream.
Add the eggs, the pistachio spread and the dry ingredients: flour, salt, baking powder and baking soda powder. Close and run again on the Dough program, until a slightly sticky dough is formed.
Add the white chocolate and the pistachios and mix shortly, in two short pulses, only to incorporate them into the dough.
When finished, transfer the dough to the freezer for 30 minutes, or to the refrigerator for 60 minutes, so that it is easier to work with.
After cooling, divide the dough into 20 balls. Place a piece of white chocolate between two balls, press them together and shape them (the two pieces of dough with the chocolate inside) into a ball. Arrange the ten balls in a mold with silicone cups for baking, if you use baking paper, spray a little oil to prevent sticking.
Bake in an oven preheated to 170 degrees for 12 minutes.
If you want, you can sprinkle white ganache on the cookies as follows: melt white chocolate, transfer to a piping bag and decorate the cookies.
