PISTACHIO AND

RASPBERRY COOKIES
for 20 cookies

Copyright©2023 International Pastry Academy KICA, All rights reserved.

Photo credit: Nataliya Khoroshayeva
 Pistachio & Raspberry Cookies
for 20 cookies

RASPBERRY COMPOTE

Ingredients Total weight: ~ 539 g 100%

• Raspberries (fresh or frozen) 150 g 28%

• Raspberry puree 150 g 28%
• Sugar (1) 150 g 28%
• Glucose/corn syrup 45 g 8%
• Sugar (2) 30 g 6%
• Pectin NH 3.5 g <1%
• Yellow pectin 4g <1%
• Citric acid powder 1.5 g <1%
• Orange blossom water 5g 1%

1. Place raspberries, raspberry puree, sugar (1) and glucose syrup

into a saucepan. Heat the mixture to 40 °C / 104 °F and take the
saucepan off the stove.

2. In a separate container, mix the pectin NH, yellow pectin and

sugar (2) together with a whisk, then gradually add them to the
mixture, stirring constantly.

3. Place the saucepan back on the stove and bring the mixture
to 101 °C / 213 °F over low heat, stirring occasionally.

4. Take the saucepan off the heat, add citric acid and orange blossom
water, mix well with a spatula.

5. Transfer the compote to a clean bowl, cover it with cling film and
place it in the fridge for a few hours or in the freezer for a few
minutes until it reaches 3–4 °C / 37–39 °F.

6. Transfer chilled raspberry compote to a piping bag and fill the

cavities of a silicone hemisphere mold d=4 cm with it (use around
15 g per cavity).

7. Place the mold in the freezer until the compote becomes

completely frozen.

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 Pistachio & Raspberry Cookies
for 20 cookies

CANDIED PISTACHIOS

Ingredients Total weight: ~ 318 g 100%

• Roasted pistachios 200 g 63%

• Sugar 83 g 26%
• Water 30 g 9%
• Butter 82% 5g 2%

1. Pour the water in a saucepan, add the sugar and butter, and start
heating everything to 116 °C / 241 °F.

2. Remove the mixture from the heat, immediately add roasted

pistachios and mix well until the syrup crystals coat the nuts.

3. Shake off the excess sugar using a sifter.

4. Let the nuts cool down at room temperature.

PISTACHIO COOKIES

Ingredients Total weight: ~ 1342 g 100%

• Butter 82% 200 g 15%

• Pistachio paste 50 g 4%
• Sugar 150 g 11%
• Brown light sugar 150 g 11%
• Flour T55 300 g 22%
• Baking powder 15 g 1%
• Vanilla extract 15 g 1%
• Whole eggs 100 g 7%
• Orange zest 2g <1%
• Candied pistachios 60 g 4%
• Dark chocolate pearls 66% 300 g 22%

1. Combine sifted flour, sugar, brown light sugar, baking powder,

pistachio paste and softened butter using a spatula.

2. Add eggs, orange zest and vanilla extract, and mix with a spatula
until homogenous.

3. Chop the candied pistachios and add them to the dough, followed
by the chocolate pearls.

4. Shape round cookies, 65 g each, and place them in the fridge for
1 hour.
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 Pistachio & Raspberry Cookies
for 20 cookies

ASSEMBLY

Ingredients

• Chilled pistachio cookies

• Frozen raspberry compote hemispheres
• Dark chocolate pearls 66% Sufficient quantity

1. Unmold the frozen raspberry compote, place it in the center of the

shaped pistachio cookie and wrap the dough around it.

2. Bake the cookies in the oven, preheated to 160 °C / 320 °F, for
16 minutes, minding the peculiarities of your oven.

3. Sprinkle the hot cookies with chocolate pearls and leave them to
cool down at room temperature.

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Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshayeva