Pistachio Cherry Cookie

Recipe

ingredients	preparation
327g 21g raspberry puree 16g Passion fruit purée 7g Pectin NH 94g Sugar #2 2g citric acid solution	Heat all purées to 86° F Add the mix of pectin and dextrose and boil. Add sugar #2 and boil. Cook to 55 brix or 219° F. Add citric acid solution. Cast in 6 grams per each cookie (Demarle Medallions #FP1097) and then freeze.

ingredients	preparation
283g butter 326g light brown sugar 240g Sugar 146g eggs 9g baking powder 500g All purpose flour 9g Sea salt 180g Nut Flours - Pistachio Flour - 25# carton 180g Nutmeats - Pistachios Granulated - 5# carton 126g Nut Butters - Pistachio Butter - 40# pail	Cream butter and sugars. Add pistachio butter. Add eggs and scrape the bowl. Add the mix of all dry ingredients. Add granulated pistachios.

Scoop 70 grams each cookie.
Press confit medallion into cookie 3. Bake at 320° F for about 12 minutes. center. Enclose Cookie.
Bake at 320° F for about 12 minutes.