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Ruby & Pistachio Cookies

Ingredients

125g Butter
100g Light Brown Sugar
125g Caster Sugar
255g Self Raising Flour
1 Egg
200g Callebaut Ruby Chocolate (SCC1624)
60g Callebaut Pistachio Praline (SCM142)
140g Callebaut W2 White Chocolate (SCC1545)
Q.S. Nibbed Pistachios (SCN300A)
Q.S. Ruby Chocolate to Drizzle

A striking filled cookie pairing fruity ruby chocolate with smooth pistachio praline. Crisp on the outside with a soft, indulgent centre, this format offers strong visual differentiation and premium flavour contrast.

Recipe courtesy of Callebaut Academy Chef Julie Sharp

How to Make Ruby and Pistachio Cookies:

Ingredients

125g Butter
100g Light Brown Sugar
125g Caster Sugar
255g Self Raising Flour
1 Egg
200g Callebaut RB2 Ruby Callets
60g Callebaut Pistachio Praline
140g Callebaut W2 White Chocolate Callets
Nibbed Pistachios and Ruby Chocolate for decoration

Method

Temper the white chocolate and mix in the pistachio praline
Set into 20g pucks and freeze
Beat the sugars with the butter until light and creamy
Add in the flour and then the ruby chocolate callets
Add n the egg to form a dough
Divide the dough into 65g portions and form them into balls around each pistachio puck
Place on a Silpat mat or parchment paper on a baking tray and bake for for 8-10 minutes at 180°C
Once baked, drizzle tempered ruby chocolate over the cookies and sprinkle with chopped pistachios before the chocolate sets

Enjoyed this recipe? We love the combination of sweet and tangy ruby chocolate with earthy pistachio, but you could swap in your favourite praline and chocolate to make an equally indulgent cookie!

Approximate costs

£10.09

Makes 15 cookies

£0.67

Per cookie

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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