White Chocolate & Pistachio Cookie
Cookie Baking Kit
Cookies to bake at home
Valrhona Blond Choc, Pistachio and Cardamom Cookies

Valrhona Blond Choc, Pistachio and Cardamom Cookies

Regular price £18.00

Only 15 items in stock!

Discover Valrhona Orelys blond chocolate - a caramelised white chocolate with muscovado undertones - paired with pistachios, with a hint of freshly ground cardamom.

Our recipe also includes regular white chocolate, but made with more cocoa butter, so that it remains chunky in your cookie!

This kit makes 15 cookies.

Difficulty Level: Easy

W H A T ' S   I N   T H E   B O X ?

Our STANDARD kits contain dry ingredients + handy baking equipment, and is what we recommend if you are buying as a gift!

LARGE kits have additional chilled ingredients.

Allergens in bold, full information here).


  • T55 Patisserie Wheat Flour**
  • Buckwheat Flour
  • Valrhona Blond Chocolate
  • Callebaut White Chocolate
  • Chopped Pistachio
  • Tate & Lyle Caster and Light Brown Sugars
  • Bicarbonate of Soda
  • Freshly ground Cardamom
  • Vanilla Extract & Salt
  • ** Gluten-free kits contain our GF blend of Ground Almonds, Buckwheat Flour, Rice Flour, Cornflour and Chestnut Flour


  • 82% Fat Unsalted French Butter
  • Cacklebean Free-Range Egg


  • Baking Parchment 

    D O   I   N E E D   A N Y T H I N G   E L S E ?

    You will also need a mixing bowl, wooden spoon or spatula, balloon whisk (optional), baking tray and oven.

    You can use a stand/electric mixer if you wish too, but it is not necessary. 

    **For STANDARD kits, you will need to add one egg and 130g unsalted butter**

    H O W   L O N G   W I L L   I T   T A K E ?

    Preparation 20 mins + Baking 10 mins = Total: 30 mins

    (Baking time is 13 mins for gluten-free version)

    T U T O R I A L

    Bake-a-long with our Blond Chocolate, Pistachio and Cardamom Cookies tutorial here.

    S T O R A G E

    THE BOX - Dry items: store in a cool, dry place. Use within 6 weeks. Chilled items: please refrigerate immediately. Use within one week.

    THE COOKIES - Store in an sealed container or foil in a cool, dry place. Eat within one week. 

    FREEZING - The cookie dough balls can also be frozen for up to two weeks. Bake balls from frozen at 180°C, for 12 minutes (or 15-18 mins for GF versions).