Pistachio Persuaders

Name: Pistachio Persuaders
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 40 to 45 servings
Cuisine: Australian
Ingredients: 12 Tbs. (1 1/2 sticks) (6 oz./190 g) unsalted butter, at room temperature; 3 Tbs. superfine sugar; 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar; 1 Tbs. sweetened pistachio paste or almond paste (optional); 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting; 4 tsp. baking powder; 3/4 cup (3 1/2 oz./105 g) pistachios, coarsely chopped; 1/4 cup (1 oz./25 g) ground almonds; 3 Tbs. milk; Finely grated zest of 1 lemon; 9 1/2 oz. (300 g) white chocolate; 1/2 tsp. mint extract or 1 drop mint essential oil

(2)

Read Reviews >

Pin It

Dressed in winter white, these cookies are a beautiful addition to any holiday cookie tin. They’re the invention of pastry chef and television personality Darren Purchese, owner of Burch & Purchese Sweet Studio in Melbourne, a retail store that produces stunning cakes and desserts. In this recipe, he teams up white chocolate and mint to create a simple coating for roll-and-slice pistachio cookies. He likes to use pistachio paste for even more pistachio flavor, though it can difficult to find, so you can substitute almond paste, or omit it entirely. The cookies will still be delicious.

Prep Time 25 minutes

Cook Time 15 minutes

Servings 40 to 45

Ingredients

12 Tbs. (1 1/2 sticks) (6 oz./190 g) unsalted butter, at room temperature
3 Tbs. superfine sugar
1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
1 Tbs. sweetened pistachio paste or almond paste (optional)
1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
4 tsp. baking powder
3/4 cup (3 1/2 oz./105 g) pistachios, coarsely chopped
1/4 cup (1 oz./25 g) ground almonds
3 Tbs. milk
Finely grated zest of 1 lemon
9 1/2 oz. (300 g) white chocolate
1/2 tsp. mint extract or 1 drop mint essential oil

Directions

In the bowl of an electric mixer fitted with the flat beater, beat together the butter, superfine sugar, brown sugar and almond paste on medium speed until smooth and there are no lumps of butter, about 3 minutes. Stop the mixer and scrape down the sides of the bowl.

In a small bowl, sift together the flour and baking powder. Add the flour mixture to the butter mixture and beat on low speed until incorporated, about 1 minute. Add the pistachios, ground almonds, milk and lemon zest and beat until blended, about 1 minute. Stop the mixer and scrape down the sides of the bowl to ensure the ingredients are evenly mixed and there are no lumps remaining.

Transfer the dough to a lightly floured work surface and bring it together with your hands. Roll the dough into a log and divide into 2 equal pieces. Roll each piece into a log 1 1/2 to 2 inches (4 to 5 cm) in diameter. Wrap the logs separately in plastic wrap and freeze until firm, at least 45 minutes.

Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Remove the dough from the freezer and unwrap it. Using a sharp knife, cut the dough crosswise into 3/8-inch (1-cm) slices. Place on the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart.

Bake until the cookies are just beginning to brown on the edges, 12 to 14 minutes. Immediately transfer the cookies to a wire rack and let cool completely.

In a shallow bowl set over a pan of barely simmering water, melt the white chocolate, stirring occasionally, just until the mixture is melted and smooth. Remove from the heat and stir in the mint extract. Stir the mixture until it cools to about 85°F (30°C), using a candy thermometer to check the temperature.

Line a baking sheet with clean parchment paper. Using a fork or a palette knife, dip each cookie in the white mint chocolate to coat completely and gently shake to remove any excess chocolate, then place on the prepared baking sheet. Let stand at room temperature until the chocolate has set. Makes 40 to 45 cookies.

Recipe by Darren Purchese, creator of the blog Burch & Purchese

Rated 5 out of 5 by sweetbeet from Loved this unique cookie I always try and make something a little different and found this recipe to fit that bill. I had no problems with this recipe or the outcome. They were a hit at Christmas as something different than the normal Christmas cookie.

Date published: 2018-11-17

Rated 1 out of 5 by huskygirl from omg First, a disclaimer. I rarely bake cookies. But I was excited to try this recipe and since I live in a rural area, I decided to spend the time and gas to drive 60 miles to get peppermint extract. I diligently gathered all the ingredients, even the almond paste. Unfortunately, I don't have a mixer with a flat paddle, (what in the heck is a flat paddle?), so I thought I would be smart and improvise. As I used my little ten dollar mixer (that always worked the only two times I used it in the previous five years) I watched appallingly as butter and sugar flew everywhere, and then as my huskies happily cleaned the flying residue from the kitchen floor. Maybe that is why I only had 23 cookies instead of 45. My exasperation deepened as it took me 4 hours to make these things. I followed the instructions, but my rolls looked like disgusting lumps with flat bottoms, constantly fell apart, and I had to beg them to stay together and form nice little logs. After baking them, I dunked the cookies in the white chocolate, but they constantly broke, and I ruined my dinner eating all the broken ones, not to mention licking my fingers of fast hardening chocolate. I think I will have a glass of wine and drown my sorrows in my failed attempt at happiness. Alas, if anyone has a different experience, please send me some!

Date published: 2018-03-05

Pistachio Persuaders

Ingredients

Directions

Related Items