Cranberry Cherry Pistachio Cookies – Bruno Albouze –...Bruno Albouze
- Video description
- 1 year ago
- 7,561 views
- 888 likes
- 72 comments
Executive Producer of THE REAL DEAL Cooking Channel on Youtube. "There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it". http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75" https://goo.gl/EOAQDS DALSTRONG Santoku Knife - Omega Series - 7” https://goo.gl/yBe1FG All Clad 600 Wats immersion blender https://goo.gl/s8pAXP Pastry bowls http://goo.gl/pTTBc7 John Boos cutting board http://goo.gl/Kw9Zfc Silicone Velesco Mat https://goo.gl/k1GXa9 Pastry bowls http://goo.gl/pTTBc7 Le Creuset 12-inch pan http://goo.gl/2yo6EL Baking sheet http://goo.gl/SwkLrE Pro Portable Electronic Balance http://goo.gl/DYweuq Cuisinart Food Processor https://goo.gl/rPXUya Wire cooling rack http://goo.gl/V3BzHp Vollrath whisk http://goo.gl/6RZIJC DeBuyer Valrhona Perforated Tart Ring - 4.25 inch Diameter, Set of 6 units https://goo.gl/HgSYCU
Cranberry Cherry Pistachio Cookies Recipe
Makes 22/24 Cookies ≈ 1.7 ounces (50/55g) ea.
8 Tbsp (120) butter (paste), room temp
3 grams fleur de sel or kosher salt
2.5 ounces (80g) pistachio butter
1 cup (200g) granulated sugar
2 ea. (100g) eggs
2.9 cups (380g) all purpose flour
1/2 Tbsp (8g) baking soda.
4 ounces (120g) dried cranberries.
Mix flour and baking soda together and set aside. Cream butter, pistachio butter and salt. Mix in one egg, and add half of the flour; process to combine – add remaining egg and flour. Transfer cookie dough in a pastry bowl; mix in dried cranberries. Scoop out onto a baking tray lined with silicone mat and chill.
Cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for weeks.
12 ounces (350g) pistachios*
2 Tbsp (30g) grapeseed oil (more or less)
A few drop of almond extract (optional).
*Best option: shelled pistachio from Sicily.
Heat up pistachio for about 6/8 min in a 350ºF (180ºC) oven. Do not brown nor toast but rather keep them green.
Let cool to lukewarm and process with oil and almond extract until it turns into a smooth paste. Set aside.
7 ounces (250g) pistachio
2.8 ounces (80g) sugar
2 Tbsp (30g) water.
Bring water and sugar to a boil; cook for for 3 to 5 min and throw in pistachios. Stir constantly on medium high heat. The sugar will begin to cristalize, continue stirring to coat each nut with syrup for about 10 minutes. Transfer onto a silicone mat to cool and store in a sealed container at room temperature. Save leftovers for later use.
Stuffing & Toppings
Dark cherry jam
Dark sweet cherry in syrup in jar or canned, well drained*
Some bittersweet chocolate disks (≈72%)
Crushed and whole caramelized pistachios.
Arrange chilled cookies onto baking tray lined with a silicone mat and bake at 350ºF (180ºC) for 10 min. Stuff cookies with pistachio butter in the center, top with a dollop of cherry jam and one cherry in syrup. Bake again for an additional 12 min. (You may want to reduce baking time if using convection oven).
Right after baking, add 3 more dots of pistachio butter and top with some broken chocolate disks and caramelized pistachios. Serve at room temperature. Enjoy!
- Related videos