Day 2 of 7 Days, 7 Cookie Recipes — Pistachio White Chocolate Cookies

Nutty, buttery cookies topped with clouds of white chocolate ganache.

Pistachio lovers, this one is for you. These cookies are packed with pistachio flavour from the dough itself and finished with a silky white chocolate topping that takes them straight into bakery territory. Every bite is creamy, crunchy, and completely irresistible.

What makes this work

Pistachio paste brings flavour and richness directly into the dough. The white chocolate ganache balances the earthy nuttiness and creates a luxurious finish without overpowering the pistachios.

A few things before you start

Allow the cookies to cool completely before decorating. If the ganache feels too runny, let it cool for a few minutes until it reaches a pipeable consistency.

Note

Pistachio White Chocolate Cookies

Serves: 6 cookies
Prep: 25 mins
Bake: 16–18 mins

Ingredients

Cookie Dough

• Butter — 110 g
• Pistachio paste — 70 g
• Powdered sugar — 75 g
• Milk — 30 g
• All-purpose flour — 190 g
• Corn flour — 15 g
• Baking powder — 4 g
• Baking soda — 1.5 g

White Chocolate Ganache

• White chocolate — 120 g
• Fresh cream — 60 g

Topping

• Chopped pistachios

Method

1. Mix pistachio paste and softened butter until smooth.

2. Add powdered sugar and cream well.

3. Mix in flour, corn flour, baking powder, and baking soda.

4. Add milk and bring together into a soft dough.

5. Divide into 6 equal portions.

6. Bake at 170°C for 16–18 minutes.

7. Cool completely.

8. Warm the cream and pour over white chocolate.

9. Let sit for 1 minute and mix until smooth.

10. Cool slightly and pipe onto the cookies.

11. Finish with chopped pistachios.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

How to serve it

Enjoy chilled for a firmer topping or at room temperature for the creamiest texture.

Coming up tomorrow...

Tomorrow we're bringing together coffee, cocoa, and crunchy nuts in one beautifully swirled cookie ☕