Blond Chocolate, Pistachio and Cardamom Cookies

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 less 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 ?

Perfectly Weighed Ingredients (allergens in bold, full information here)

• T55 Patisserie Wheat Flour OR GF-flour blend of Ground Almonds (nuts), Rice Flour, Cornflour and Chestnut Flour in replace of T55 French Patisserie Wheat Flour
• Buckwheat Flour
• 82% Fat French Butter (milk)** 
• Valrhona Blond Chocolate (milk, soya)
• Callebaut White Chocolate (milk, soya)
• Chopped Pistachio (nuts)
• Cacklebean Free-Range Egg**
• Tate & Lyle Caster and Light Brown Sugars
• Vanilla Extract
• Bicarbonate of Soda
• Cardamom
• Salt

**not included in LetterBox size.

Handy Baking Equipment

• 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 LetterBox, 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 BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. 

BIGBOX - use within a week.  LETTERBOX - use within one month. 

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).