Postre
One Dough, Three Cookies: Biscoff, Blueberry & Pistachio
2 hPara 18Nutri-Score E€€
E
2 h
2 hOne Dough, Three Cookies: Biscoff, Blueberry & Pistachio
receta de
Kookmutsjes
@kookmutsjes
71 recetas
187 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
unsalted butter (softened)Lácteos375 g
vanilla sugar (2 packets)Despensa16 g- powdered sugarDespensa250 g
salt (pinch)Especias2 g
eggs (medium)Lácteos2 piezas
all-purpose flourCereales850 g- baking powderDespensa10 g
cinnamon powder (1 teaspoon)Especias3 g- Biscoff spread (warmed)Despensa100 g
- white chocolate (melted, divided between the three fillings)Despensa360 g
- blueberry powder (4 g for the dough, 1 g for the filling)Despensa5 g
pistachios (finely ground, unsalted)Frutos secos y semillas30 g- pistachio pasteDespensa60 g
- chopped pistachios (for garnish)Frutos secos y semillas20 g
edible rose petals (for garnish)Otro2 g
por ración
Nutrición
541kcal
- Carbohidratos
- 69 g
- Proteínas
- 6 g
- Grasas
- 27 g
lo que usará
Utensilios
Bol ×3
Bandeja de horno ×2
Manga pastelera ×3
Cazo
Pinzas de cocina
Horno
paso a paso
Preparación
- Paso 1
Make the cookie dough
- Place the softened butter in a deep bowl with the vanilla sugar, powdered sugar and salt, and mix until smooth.
- Crack in the eggs one by one and mix well.
- Add the flour and baking powder and knead until smooth.
- Paso 2
Divide the dough
- Divide the cookie dough into three equal portions of about 525 g each.
- Paso 3
Prepare the Biscoff dough
- Place one portion of dough in a deep bowl, add the cinnamon and knead well.
- Divide into three equal portions of about 175 g each.
- Roll each piece into a long, even strand of about 34 cm and place on a parchment-lined baking tray.
- Paso 4
Prepare the blueberry dough
- Place the second portion of dough in a deep bowl, add the blueberry powder and knead well.
- Divide into three equal portions of about 175 g each.
- Roll each piece into a long, even strand of about 34 cm and place on a parchment-lined baking tray.
- Paso 5
Prepare the pistachio dough
- Place the third portion of dough in a bowl, add the finely ground pistachios and knead well.
- Divide into three equal portions of about 175 g each.
- Roll each piece into a long, even strand of about 34 cm and place on a parchment-lined baking tray.
- Paso 6
Shape the strands
- Create an indentation in the middle of each strand so the edges stay slightly raised to hold the filling.
- Pinch along the edges with tongs to create a pattern and a crispy edge.
- Paso 7
Bake the cookies
- Preheat the oven to 190 °C.
- Bake the cookies for 10-15 minutes, watching closely as every oven is different.
- Let the cookies cool completely.
- Paso 8
Make the Biscoff filling
- Warm the Biscoff spread with the white chocolate in a double boiler and mix well.
- Transfer to a piping bag and fill the Biscoff cookies.
- Drizzle with white chocolate if desired and draw a decorative pattern with a toothpick.
- Paso 9
Make the blueberry filling
- Melt the white chocolate in a double boiler, add the blueberry powder and mix well.
- Transfer to a piping bag and fill the blueberry cookies.
- Drizzle extra white chocolate on top if desired.
- Paso 10
Make the pistachio filling
- Melt the white chocolate in a double boiler and transfer to a piping bag.
- Pipe a layer of pistachio paste onto the pistachio cookies and fill with the white chocolate.
- Garnish with chopped pistachios and edible rose petals.
- Paso 11
Serve
- Cut the cookies into desired pieces and enjoy.
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