Dessert
One Dough, Three Cookies: Biscoff, Blueberry & Pistachio
2 uVoor 18Nutri-Score E€€
E
2 u
2 uOne Dough, Three Cookies: Biscoff, Blueberry & Pistachio
recept van
Kookmutsjes
@kookmutsjes
71 recepten
186 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
unsalted butter (softened)Zuivel375 g
vanilla sugar (2 packets)Voorraadkast16 g- powdered sugarVoorraadkast250 g
salt (pinch)Kruiden en specerijen2 g
eggs (medium)Zuivel2 stukken
all-purpose flourGranen850 g- baking powderVoorraadkast10 g
cinnamon powder (1 teaspoon)Kruiden en specerijen3 g- Biscoff spread (warmed)Voorraadkast100 g
- white chocolate (melted, divided between the three fillings)Voorraadkast360 g
- blueberry powder (4 g for the dough, 1 g for the filling)Voorraadkast5 g
pistachios (finely ground, unsalted)Noten en zaden30 g- pistachio pasteVoorraadkast60 g
- chopped pistachios (for garnish)Noten en zaden20 g
edible rose petals (for garnish)Overig2 g
per portie
Voedingswaarden
541kcal
- Koolhydraten
- 69 g
- Eiwitten
- 6 g
- Vetten
- 27 g
wat u gebruikt
Keukengerei
Mengkom ×3
Bakplaat ×2
Spuitzak ×3
Steelpan
Keukentang
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Divide the dough
- Divide the cookie dough into three equal portions of about 525 g each.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 11
Serve
- Cut the cookies into desired pieces and enjoy.
meest gekookt eerst