Ingredients

• 400 g butter (unsalted)
• 225 g powdered sugar
• 16 g vanilla sugar (2 tbsp)
• 0.2 g salt (pinch of salt)
• 2 eggs ((m))
• 10 g baking powder
• 900 g flour (all-purpose flour)
• 15 g pistachios (ground)
• 3 g lemon zest (half a lemon)
• 100 g white chocolate
• pistachios (unsalted)
• edible rose petals
• 5 g cocoa powder
• 250 g milk chocolate
• 15 ml sunflower oil
• 30 g hazelnuts (chopped hazelnuts)
• 125 g peanuts (unsalted)
• 1 egg white ((m))
• 30 g granulated sugar
• 60 g strawberry jam

Instructions

1. Place the softened butter in a deep bowl. Add the powdered sugar, vanilla sugar, and salt. Mix until smooth.

2. Crack the eggs one by one into the bowl. Mix well. Add the flour and baking powder. Knead until smooth.

3. Divide the cookie dough into 3 equal portions (540 g each).

4. Take one portion of the dough and place it in a deep bowl. Add the ground pistachios and lemon zest. Mix well.

5. On a floured surface, roll out the dough into a round sheet about 0.5 cm thick.

6. Use a cookie cutter to cut out your desired shapes and place on a baking tray lined with parchment paper.

7. Take the second portion of the dough and place it in a deep bowl. Add the cocoa powder and mix well.

8. Take a piece of dough (20 g ) and shape it into a ball. Roll it into a stick about 8 cm long. Place the chocolate sticks on a parchment-lined baking tray.

9. Proceed with the third portion of the dough. Leave this plain. Take about 18 g of dough and roll it into a ball. Repeat this process.

10. Place the egg white in one bowl and the coarsely ground peanuts in another bowl. Take a ball of dough and press it slightly. Dip it first in the egg white, then in the chopped peanuts.

11. Press your index finger into the center of each cookie to create a deep hole. Place the peanut cookies on a parchment-lined baking tray.

12. Combine the strawberry jam and granulated sugar in a small saucepan. Cook over medium heat. Once it begins to bubble and the sugar is dissolved, it’s ready. Let it cool and transfer it to a piping bag.

13. Preheat the oven to 190°C (375°F). Bake the cookies for 10-15 minutes. Keep an eye on them as baking times may vary depending on your oven.

14. Fill the peanut cookies with the jam and set aside.

15. Melt the white chocolate using a double boiler method and transfer it to a small, deep bowl. Dip half of each pistachio-lemon cookie into the white chocolate and place on parchment paper. Repeat the process for the rest.

16. Use the remaining white chocolate to drizzle lines over each cookie. Garnish with chopped pistachios and rose petals. Let the chocolate harden.

17. Melt the milk chocolate with the sunflower oil using a double boiler method. Place a heatproof bowl over a pot of boiling water (make sure the bowl doesn’t touch the water). Break the milk chocolate into pieces and add it along with the sunflower oil to the bowl. Stir frequently until completely melted and smooth.

18. Transfer the melted milk chocolate to a deep bowl. Add the chopped hazelnuts and mix well.

19. Dip each cookie into the chocolate mixture until coated. Let the excess chocolate drip off and place the cookies on parchment paper to harden. You can also place them in the fridge or freezer to speed up the process.

20. Once the chocolate is fully set, the cookies are ready to serve. Enjoy these delicious cookies as a tasty (Eid) treat!