Ingredients

• 100 ml heavy cream
• 250 g white chocolate
• 150 g maria biscuits
• 150 g unsalted pistachios
• 200 g pistachio paste
• 70 g salted pistachios (crushed)
• 30 g salted pistachios
• 250 g white chocolate
• freeze-dried raspberries
• crushed pistachios

Instructions

1. Heat the cream (100 ml) almost to a boil. Add the white chocolate (250 g), let it sit for 1 minute, then stir until smooth and creamy.

2. Grind the Maria biscuits and unsalted pistachios until fine in a food processor.

3. Add the crushed biscuit mixture to the white chocolate ganache in a large bowl. Mix well until firm.

4. Line a springform pan with baking paper. Press the cookie dough firmly using the back of a spoon or a glass. This helps prevent the cookies from falling apart later when cutting or dipping. Place in the fridge until firm.

5. Mix the pistachio paste with 70 g of finely chopped salted pistachios.

6. Cut the chilled pistachio base into small squares. Add a small amount of the pistachio (spread) mixture on top of each piece. Press in some of the remaining 30 g salted pistachios into the filling.

7. Melt the white chocolate using a double boiler.

8. Pour the melted chocolate into a deep bowl. Dip each cookie one by one until fully coated.

9. Place the cookies on a sheet of baking paper. Drizzle with thin lines of white chocolate and finish with chopped pistachios and freeze-dried raspberries. Let the chocolate set in the fridge, or place the cookies briefly in the freezer to speed it up.