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! 🙂
- EASE: easy.
- GREAT FOR: A Treat, dinner party, picnic, valentines, 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
For this biscuit recipe all you need are these ingredients:
- Plain or all-purpose flour
- Brown sugar
- Baking powder
- Pure vanilla extract or paste
- Whole milk
- Fresh raspberries or raspberry jam
- Caster or granulated white sugar
- Dark or milk chocolate
– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.
TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. 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.
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.
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TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Raspberry Pistachio Biscuits
- 85 g whole roasted pistachios
- 150 g plain flour (all-purpose)
- 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)
- 100 g dark or milk chocolate
- 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.