Dessert
One Dough, Three Cookies: Biscoff, Blueberry & Pistachio
2 hPour 18Nutri-Score E€€
E
2 h
2 hOne Dough, Three Cookies: Biscoff, Blueberry & Pistachio
ce qu’il vous faut
Ingrédients
unsalted butter (softened)Produits laitiers375 g
vanilla sugar (2 packets)Épicerie16 g- powdered sugarÉpicerie250 g
salt (pinch)Épices2 g
eggs (medium)Produits laitiers2 morceaux
all-purpose flourCéréales850 g- baking powderÉpicerie10 g
cinnamon powder (1 teaspoon)Épices3 g- Biscoff spread (warmed)Épicerie100 g
- white chocolate (melted, divided between the three fillings)Épicerie360 g
- blueberry powder (4 g for the dough, 1 g for the filling)Épicerie5 g
pistachios (finely ground, unsalted)Fruits à coque et graines30 g- pistachio pasteÉpicerie60 g
- chopped pistachios (for garnish)Fruits à coque et graines20 g
edible rose petals (for garnish)Autres2 g
par portion
Nutrition
541kcal
- Glucides
- 69 g
- Protéines
- 6 g
- Lipides
- 27 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Plaque de cuisson ×2
Poche à douille ×3
Casserole
Pince de cuisine
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Divide the dough
- Divide the cookie dough into three equal portions of about 525 g each.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 11
Serve
- Cut the cookies into desired pieces and enjoy.
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