Delicious Cut-Out Cookies with Pistachio Ganache

🧂 Ingredients

• 10.6 oz Flour
• ½ cup Granulated sugar
• 2 tablespoon Vanilla sugar
• 1 pinch Kosher salt
• 1 cup Ground almonds
• 8.82 oz Margarine
• 3 tablespoon Water
• 10 oz White chocolate chips
• ½ cup Heavy cream
• 1 tablespoon Butter

  or margarine
• 2 tablespoon Vanilla extract

  can be replaced with Whiskey or Rum for a boozy ganache
• 2 tablespoon Pistachio paste

Instructions

• 1 Place 10.6 oz Flour, ½ cup Granulated sugar, 2 tablespoon Vanilla sugar, 1 pinch
  Kosher salt, and 1 cup Ground almonds in a bowl and form a mold in the middle.
• 2 Cut 8.82 oz Margarine into pieces and pour into the well.
• 3 Mix lightly with your hands.
• 4 Add 3 tablespoon Water and knead into a dough using a food processor (dough
  hook).
• 5 Then wrap the dough in cling film and place in the fridge for 30 minutes.
• 6 Preheat the oven to 170°C / 338°F fan and line two baking trays with baking
  paper.
• 7 Spread some flour on the work surface and roll out ⅓ of the dough to 3 mm / ⅛
  inch. Keep the remaining dough in the fridge until needed.
• 8 Cut out Easter cookies using the cookie cutter. Always make sure that there are
  the same number of cookies with and without the Easter motif so that there are
  no problems when assembling.
• 9 Bake the cut-out cookies for 10-12 minutes.
• 10 Once baked, transfer to a cooling rack and leave to cool.
• 11 In a microwave-safe bowl, heat up 10 oz White chocolate chips in 40-second
  intervals while mixing between each interval until the chocolate is molten.
• 12 In a measuring cup (plastic or glass) heat up ½ cup Heavy cream, 1 tablespoon
  Butter, 2 tablespoon Vanilla extract, and 2 tablespoon Pistachio paste until
  they are hot (about 60-80 C).
• 13 When they heat up well, pour them over the molten chocolate.
• 14 Use a mixer to combine everything well together, then cover with cling film, and
  chill in a fridge for 1-2h or overnight if you wanna assemble the cookies the
  next day.
• 15 Beat the pistachio ganache with a mixer until soft and fill it into a piping bag
  with a tip (I used Wilton 4B).
• 16 Pipe the pistachio ganache onto the cookies without the Easter motif.
• 17 Then place the cookies with the Easter motif on top and press them together
  lightly.
• 18 Arrange the filled cookies and serve.

Nutrition Info