Pistachio Cherry Cookie

Recipe

  1. For the Cherry Confit
  2. For the Pistachio Cookie
  3. For the Procedure

For the Cherry Confit

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

For the Pistachio Cookie

ingredients preparation
  • 283g
    butter
  • 326g
    light brown sugar
  • 240g
    Sugar
  • 146g
    eggs
  • 9g
    baking powder
  • 500g
    All purpose flour
  • 9g
    Sea salt
  • 180g
    NLO-PO-A088501
  • 180g
    NUO-PI-A091702-B82
  • 126g
    NRO-BC-A088601
  1. Cream butter and sugars.
  2. Add pistachio butter.
  3. Add eggs and scrape the bowl.
  4. Add the mix of all dry ingredients.
  5. Add granulated pistachios.

For the Procedure

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