Ingredients with Measurements:
-2 ½ cups all-purpose flour
-1 teaspoon baking powder
-½ teaspoon baking soda
-½ teaspoon salt
-1 cup butter, softened
-1 cup granulated sugar
-2 large eggs
-1 teaspoon pure vanilla extract
-1 cup ground pistachios
-1 cup fresh raspberries
Special Equipment Needed:
-2 large mixing bowls
-Electric mixer
-Cookie scoop
-Baking sheet
-Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, beating until just combined.
7. Stir in the ground pistachios and raspberries.
8. Using a cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes 24 cookies
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 2g
Substitutions for Ingredients
-For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
-For the butter, you can use vegan butter or coconut oil.
-For the granulated sugar, you can use coconut sugar or brown sugar.
-For the ground pistachios, you can use chopped almonds or walnuts.
Variations:
-For a different flavor, you can add 1 teaspoon of ground cinnamon or nutmeg to the dough.
-You can also add 1 cup of dried cranberries or cherries instead of the raspberries.
Tips and Tricks:
-Make sure to use softened butter, not melted butter, for the best results.
-For a crunchier cookie, bake for an extra 2-3 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
-Serve the cookies on a platter with fresh raspberries and chopped pistachios.
-Arrange the cookies on a cake stand with a drizzle of melted chocolate.
Garnishes:
-Fresh raspberries
-Chopped pistachios
-Melted chocolate
Pairings:
-Vanilla ice cream
-Fresh fruit
-Hot chocolate
Suggested Side Dishes:
-Fruit salad
-Yogurt parfait
-Green salad
Troubleshooting Advice:
-If the cookies are too dry, add an extra tablespoon of butter to the dough.
-If the cookies are too crumbly, add an extra tablespoon of flour to the dough.
Food Safety Advice:
-Make sure to use fresh ingredients and store them properly.
-Do not leave the cookies out at room temperature for more than 2 hours.
Food History:
The origin of the pistachio-raspberry boules is unknown, but it is believed to have originated in the Mediterranean region.
Flavor Profiles:
-Sweet
-Nutty
-Fruity
Serving Suggestions:
-Serve as a dessert after a meal
-Serve as a snack with a cup of tea
-Serve as a breakfast treat with a glass of milk
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A