About the Recipe
Get ready for a taste bud dance party with our Vegan Pistachio Cookies inspired by the one and only Cedric Grolet! These little bites of joy are a nutty sensation, all wrapped up in a guilt-free, plant-powered package. Get your cookie dance on and treat yourself to a pistachio party – the vegan way!
Enjoy this recipe ? Try the Raspberry & Hazuelnuts cookies that are also inspired by Cedric Grolet
TOOLS
· Mixing bowls
· Baking sheets
· Parchment paper
· Cookie cutters
· Rolling pin
· Blender or food processor
(Remember to prioritize safety and use appropriate kitchen tools like oven mitts and pot holders when handling hot items.)
Ingredients
Cookie Dough Base:
• 350g plain white flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 225g vegan butter
• 150g cassonade
• 150g caster sugar
• 1 tablespoon soy milk
Pistachios Cookie:
• 225g pistachios paste
• 225g chopped pistachios
• Vegan white chocolate (optional)
Toppings:
• Toasted pistachios
• Pistachios paste
• Pistachios praliné:
o 200g pistachios
o 150g sugar
Preparation
PREPARE THE COOKIE DOUGH:
1. Whisk together flour, baking powder, and baking soda.
2. Cream vegan butter, cassonade, and caster sugar until smooth.
3. Gradually add dry ingredients and soy milk, mixing well. Divide into three portions.
4. Mix the cookie dough with pistachios paste, chopped pistachios, and optional vegan white chocolate.
5. Shape into cookies and bake a 180°C or 350°F for 14 to 16 minutes, you don’t want it to be to cooked.
TOPPINGS:
Toasted pistachios: Optional topping.
Pistachios paste: Spread a thin layer on baked cookies.
Pistachios praliné:
1. Toasting the pistachios:
o Begin by preheating your oven to 180°C (356°F) using the conventional setting.
o Arrange the pistachios in a single layer on a parchment paper-lined baking sheet, ensuring they have ample space and are not crowded.
o Bake for 6-8 minutes in the middle of the oven until the pistachios emit a fra-grant aroma and attain a light golden brown color.
o Once done, set the toasted pistachios aside while you move on to preparing the caramel.
2. Creating the dry caramel:
o In a large pot, evenly spread a thin layer of sugar. Place the pot over medium-high heat. Initially, refrain from stirring the sugar. When the sugar begins to melt, reduce the heat to medium-low.
o Gently push any undissolved sugar crystals toward the melted sugar using a heat-proof spatula, avoiding the pot's sides. Don't worry if there are sugar clumps; they will melt eventually. Lower the heat if necessary to prevent burning, and stir until all the sugar dissolves. If the color changes quickly before complete melting, re-duce the heat further.
o Once the caramel achieves an amber color and all the sugar has melted (approx-imately 15 minutes), remove it from heat. Be cautious, as caramel is extremely hot. Avoid the temptation to taste it while hot.
o Immediately drizzle the caramel over the cooled, roasted pistachios. Allow it to cool at room temperature. Do not put hot pistachios and caramel in your food processor, as it may damage the appliance.
3. Blending the paste:
o Break the caramel into small pieces and place it in the food processor bowl along with the pistachios and salt.
o Process the mixture, occasionally scraping the bowl, until the praline paste becomes slightly runny and shiny, or until your desired consistency is achieved. This process may take around 10-15 minutes. If your food processor heats up, pause for 5 minutes. If the paste is too dry, consider adding a small amount of neutral vegetable oil to loosen it.
o For a smoother, runnier paste, continue mixing for an extended period. Stop earlier for a thicker, grainier consistency.
4. Store the praline paste in an airtight container and refrigerate until ready to use.
ENJOY:
Allow cookies to cool and enjoy the rich pistachio flavor!
