From Nigel's Kitchen Table

Raspberry Pistachio Biscuits

Recipe by Nigel Clease Kitchen-tested

Biscuits 4 min read

Delicate pistachio biscuits sandwiched with raspberry jam and dipped in chocolate for an elegant, colourful treat.

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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.

RECIPE HIGHLIGHTS

EASE: easy.
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

INGREDIENTS

For this biscuit recipe, all you need are these ingredients:

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

Nigel Recommends

Don’t Skip the Salt

I highly recommend adding a generous pinch of fine sea salt to your biscuit dough. It balances the sweetness, softens any bitterness and enhances flavours such as chocolate, vanilla, citrus and spices. You should not be able to taste the salt itself—it simply makes every flavour brighter, more pronounced and beautifully rounded.

VIEW THE SALT I RECOMMEND

Nigel Recommends

The Vanilla I Recommend

I recommend Taylor & Colledge vanilla products because they add a delicious depth of flavour while enhancing the other ingredients in the recipe. Choose from pure vanilla extract, vanilla paste or vanilla pods, depending on the recipe and the intensity of flavour you prefer.

VIEW THE VANILLA I RECOMMEND

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.

NUTRITION

Serving: one biscuit (5cm)

Raspberry Pistachio Biscuits – preparation step 4

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.

Raspberry Pistachio Biscuits – preparation step 2

EQUIPMENT SUGGESTIONS

Recommendations include:

Large mixing bowl – I recommend the 29 cm Mason Cash cream earthenware mixing bowl because it is sturdy, chip-resistant and has a generous four-litre capacity, making it ideal for everything from cake batters to bread doughs. It is also microwave, freezer and dishwasher safe. You can find this bowl and more of my favourite kitchen tools in my Amazon Baking Essentials collection.

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.

Electric hand whisk – I recommend the Breville Classic Combo Stand and Hand Mixer because it includes a generous 3.7-litre stainless steel bowl and a convenient stand, so you do not have to hold the mixer throughout use. You can find it and more of my favourite baking equipment in my Amazon Kitchen Equipment collection.

Measuring Spoons – I recommend these magnetic stainless steel measuring spoons for accurately measuring small quantities of ingredients. Their narrow shape fits comfortably inside most spice jars, while the magnetic handles keep the set neatly together for easy storage. You can find them and more of my favourite baking equipment in my Amazon Baking Essentials collection.

Raspberry Pistachio Biscuits – preparation step 3

Raspberry Pistachio Biscuits – Revision

Preparation:25

Baking:20

Resting:1

Total:1 45

Servings: 12 biscuits

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

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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.

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