Raspberry Pistachio Biscuits

5 August 2021

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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 other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂

RECIPE HIGHLIGHTS

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

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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 or vanilla pods.

Salt – I highly recommend adding a good pinch of fine salt to your biscuit doughs. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your biscuits taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your biscuits to the next level!
I recommend Maldon Sea salt flake s or Cornish sea salt, but any good quality sea salt is fine.

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, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.

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.

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EQUIPMENT SUGGESTIONS

Recommendations include:

Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.

3 Plastic Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, off-white, 1.5 Litre, 2 Litre, 2.5 Litre.

I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

Milk Saucepan, 1 Litre With Double Sided Pouring Lips

This small pan is a great size for boiling small amounts of liquids and it has pouring lips built into the rim of the saucepan which makes it easy to use.

Breville Classic Combo Stand and Hand Mixer | 3.7 Litre Stainless Steel Bowl | Swivel Control, Whisk, Dough Hooks and Beaters

I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.

Measuring Spoons Set, Magnetic Stainless Steel

These measuring spoons are really handy for getting the right measurements of those small ingredients. I also like the fact that they are magnetic, sticking together and narrow to fit into spice jars.

Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

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

Preparation:25

Baking:20

Resting:1

Total:1 45

Servings: 12 biscuits

Two pistachio biscuits sandwiched between raspberry jam and dipped in chocolate.

Print Pin

INGREDIENTS LIST

85 g whole roasted pistachios
150 g plain flour (all-purpose)
80 g light brown sugar
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
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.