Raspberry Pistachio Biscuits

Raspberry Pistachio Biscuits

These raspberry pistachio biscuits are a firm favourite in my family. A simple biscuit turned it into something quite special. Two pistachio biscuits filled with raspberry jam and dipped in chocolate.



If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: easy.
  • Great for: afternoon treat, dinner party, picnic, valentines, petit fours, mother’s day,
  • Taste: a delicious pistachio biscuit filled with sweet raspberry jam and coated in yummy chocolate.
  • Texture: crunchy biscuit filled with soft sticky jam.
  • Quantity: 12 biscuits
  • Time: 1 hour 25 minutes

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    INGREDIENTS

    For this biscuit recipe all you need are these ingredients:

    • Pistachios
    • Plain or all-purpose flour
    • Brown sugar
    • Baking powder
    • Pure vanilla extract or paste
    • Butter
    • Whole milk
    • Fresh raspberries or raspberry jam
    • Caster or granulated white sugar
    • Cornflour
    • Dark or milk chocolate

    Vanilla recommendations: pure vanilla extract or vanilla paste.



    TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. It would seem counterproductive, but it’s not. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.


    WHAT VARIATIONS CAN I MAKE?

    • Nuts: If you want to try a different type of nut other than pistachio, you can use ground almonds or hazelnuts.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one biscuit (5cm)

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    STORAGE AND FREEZING

    I find these sandwich biscuits are best kept in a tin for 2-3 days. As will all jam-sandwiched biscuits, they will soften as time goes by.

    Freezing: These biscuits can be frozen, but they will not look as good as when made fresh.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    EQUIPMENT SUGGESTIONS

    Recommendations include:

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    READY TO MAKE YOUR RASPBERRY PISTACHIO BISCUITS?

    Raspberry Pistachio Biscuits

    Raspberry Pistachio Biscuits

    Preparation:25 minutes
    Baking:20 minutes
    Resting:1 hour
    Total:1 hour 45 minutes
    Servings: 12 biscuits
    Two pistachio biscuits sandwiched between raspberry jam and dipped in chocolate.

    INGREDIENTS LIST
     

    • 85 g whole roasted pistachios
    • 150 g plain (all-purpose) flour
    • 80 g soft light brown sugar (muscovado)
    • 1 pinch fine sea salt
    • 1 tsp baking powder
    • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 100 g melted butter
    • 2 tbsp milk

    Raspberry Jam filling

    • 100 g fresh raspberries (see notes)
    • 50 g caster sugar (or granulated)
    • 2 tsp cornflour (cornstarch)

    Chocolate

    • 100 g dark or milk chocolate

    Preparation
     

    • Biscuit dough: Measure the butter and place it into a small saucepan or in the microwave to melt.
    • To make the crushed pistachios, simply place the required amount in a small bag or between two pieces of paper and use a heavy object or rolling pin to crush the nuts. They do not have to be super fine. 
    • In a large bowl, mix 45g of the crushed pistachios, flour, sugar, salt, baking powder and vanilla.
      (The remaining crushed pistachios will be used to decorate.)
    • Add the milk and butter to the dry ingredients and bring them together to form a dough.
    • Preheat your oven to 160°C fan / 350°F / Gas 4.
    • Chill the dough in the fridge for 15-30 minutes to make the dough easier to roll out. Roll out between two pieces of parchment paper to a thickness of about 4mm (1/4 inch).
    • Use a round 5cm (2inch) cookie cutter to cut out the biscuits and arrange them on a lined baking tray. They do not spread so I managed to fit them on one tray.
    • Baking: Place the tray on the middle shelf and bake for 15-20 minutes. Avoid under baking as this will leave the biscuits soft in the middle.
      Once baked, leave to cool completely.
    • Jam: Place 100g of fresh raspberries and 50g of white sugar into a small saucepan. Gently simmer the mixture until it has reduced and thickened, approx. 10-15 minutes. Start over low heat and stir often so the sugar doesn’t burn. (You can add a splash of water to help get it started if you would like.)
    • I add a little cornflour to the jam to ensure it doesn't run out between the biscuits. If you decide to buy jam instead of making it, then as long as it is quite thick you don't need to worry about the cornflour.
      If you are going to use the cornflour, mix it with a little cold water to form a thin paste and pour it into the jam, stir continuously to avoid lumps forming.
      Remove from the heat after about a minute.
      Then using a sift or fine mesh strainer push the raspberry mixture through to remove as many of the seeds as you would like. Use a silicone spatula or the back of a spoon to press the sauce through the strainer.
      Set aside to cool completely. This can also be done a couple of days in advance and kept in the fridge until ready to use.
    • Assembly: Once the biscuits and jam have completely cooled, dollop a teaspoon of jam onto one of the biscuits and press another one onto it. *See notes.
    • Chocolate: Melt 2/3 of the chocolate in a small bowl over a pan of boiling water or in the microwave for 30 seconds at a time and stirring until melted.
      Once fully melted, add the remaining chocolate and stir until completely dissolved.
      Dip the sandwiched biscuits into the chocolate and place them on a wire rack, sprinkle each biscuit with some of the remaining crushed pistachios and leave to cool.

    Notes & Tips

    Raspberry filling: If you don’t want to make your own jam filling, you can use shop-bought instead, just make sure it’s not too liquidly or it will run out between the biscuits.
    And if you already have some jam and want to thicken it, simply follow the steps in the recipe for adding cornflour.
    Assembly: Try not to sandwich the biscuits too far in advance as they will soften quite quickly. This is pretty consistently with jam-sandwiched biscuits, the jam contains a lot of moisture which causes the biscuits to become soft.
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    KEYWORDS biscuits and cookies, chocolate, pistachios, sandwich cookies

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    Raspberry Pistachio Biscuits

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