Pistachio Cigar Cookies with White Chocolate
Prep Time
1 h 30 min
Porties
Serveert 25
Niveau
Easy
Want to make something that looks fancy but takes almost no effort? These pistachio-filled cigar cookies are the ultimate cheat code! With just a few ingredients and a super simple process, you’ll have a batch of crunchy, chocolate-dipped treats ready in no time.
The process? Pipe, dip, sprinkle—done! No baking, no complicated steps, just pure pistachio perfection. Plus, the contrast between the crunchy cookies, creamy filling, and smooth white chocolate will make you feel like a professional pastry chef (minus the stress).
Ingrediënten
Warm the pistachio paste so it becomes more fluid and easier to pipe.
The pistachios will stick best while the chocolate is still soft. Work one cookie at a time and roll the ends immediately in the chopped pistachios.
Place the cookies on a sheet of baking paper to prevent sticking. This makes it easier to pick them up without damaging the chocolate.
Want to make something that looks fancy but takes almost no effort? These pistachio-filled cigar cookies are the ultimate cheat code! With just a few ingredients and a super simple process, you’ll have a batch of crunchy, chocolate-dipped treats ready in no time.
The process? Pipe, dip, sprinkle—done! No baking, no complicated steps, just pure pistachio perfection. Plus, the contrast between the crunchy cookies, creamy filling, and smooth white chocolate will make you feel like a professional pastry chef (minus the stress).
Stappenplan
1 Place the pistachio paste in a piping bag. |
2 Fill the cigar cookies by piping the filling into the opening. Repeat this process for all cookies. |
3 Melt the white chocolate using a double boiler (bain-marie). |
4 Dip the filled cigar cookies into the melted white chocolate, ensuring they are fully coated. |
5 Drizzle with white chocolate for decoration. Let the chocolate set at room temperature or place the cookies briefly in the fridge for a quicker result. |
6 Grind the pistachios in a food processor, but not too finely. |
7 Melt extra white chocolate using a double boiler (bain-marie). |
8 Hold a cookie and dip both ends into the melted white chocolate. Immediately roll in the pistachios to ensure they stick well. Place on a baking tray and let them set at room temperature. |
