White-chocolate-dipped pistachio and apricot cookies

White-chocolate-dipped pistachio and apricot cookies

By
From
Treats
Makes
48
Photographer
Danielle Wood

The apricots in these cookies give them a lovely chewy texture. Try presenting these in a vintage tin with blues or greens to complement the colour of the chopped pistachios.

Cookies

Ingredients

Quantity Ingredient
225g unsalted butter
225g caster sugar
1 large egg
2 teaspoons vanilla extract
450g plain flour, plus extra for dusting
3/4 teaspoon baking powder
1/2 teaspoon salt
150g dried apricots, roughly chopped
150g pistachios, roughly chopped

Decoration

Quantity Ingredient
200g white chocolate
50g pistachios, roughly chopped

Method

  1. Preheat the oven to 170°C and line 2 baking trays with baking paper.
  2. Using a food processor with the beater attachment, mix the butter and sugar until the mixture is pale and fluffy. Add the egg and mix well to combine, then add the vanilla.
  3. Into a clean bowl sift the flour, baking powder and salt, and stir to combine. Add half of this flour mixture to the butter mixture in the food processor, mixing until just incorporated. Add the apricots and pistachios and mix to combine, then add the remaining flour mixture and mix until it is just combined.
  4. Turn the dough out onto a floured surface and knead briefly until smooth. Roll out the dough to 5 mm thick. Cut out circles using a 6 cm cutter.
  5. Working in batches, to fit in your freezer and oven, transfer the shapes to the baking tray and chill in the freezer for 10 minutes. Then bake in the oven for 8–10 minutes, until firm.
  6. Allow to cool on a wire rack, and repeat with the remaining dough.
  7. While your cookies are cooling, you can prepare the decoration: to make the white-chocolate coating, melt the chocolate in a glass bowl over a saucepan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Stir until the chocolate is almost melted, then remove the pan from the heat. Remove the glass bowl from the saucepan to ensure that the chocolate doesn’t become overheated, and continue to stir until the chocolate is completely melted, then allow to cool slightly.
  8. Line 2 baking trays with baking paper. Dip each cookie halfway into the melted chocolate, tap off the excess and place on a tray. Sprinkle some chopped pistachios over the top, and leave to fully set. Store in a tin or an airtight container for up to 2 weeks.
Tags:
Treats
April
Carter
gift
handmade
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