Blond Chocolate, Pistachio and Cardamom Cookies
Regular price £19.50Discover 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 less cocoa butter content so that it remains chunky in your cookie!
This kit makes 15 cookies.
Difficulty Level: Easy
Perfectly Weighed Ingredients
- T55 French Patisserie Wheat Flour**
- Buckwheat Flour
- 82% Fat French Butter
- Valrhona Blond Chocolate
- Callebaut White Chocolate
- Chopped Pistachio
- Cacklebean Arlington White Egg
- Tate & Lyle Caster and Light Brown Sugars
- Vanilla Extract
- Bicarbonate of Soda
- Cardamom & Salt
Contains: wheat (gluten), dairy, eggs, soya and nuts. For allergens, see ingredients in bold.
**GLUTEN-FREE BOX contains Ground Almonds, Rice Flour, Cornflour and Chestnut Flour in replace of T55 French Patisserie Wheat Flour.
Handy Baking Equipment
Baking Parchment
You will also need a mixing bowl, wooden spoon or spatula, balloon whisk (optional), and your oven.
You can use a stand/electric mixer if you wish too, but it is not necessary.
Bake-a-long with our Blond Chocolate, Pistachio and Cardamom Cookies tutorial here.
Preparation 20 mins + Baking 10 mins = Total: 30 mins
(Baking time is 13 mins for gluten-free version)
THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week.
THE COOKIES - Store in an air-tight 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 months. Bake balls from frozen, for 12 minutes (or 15 mins for GF version) at 180°C.