Untested draftCookiesSeasonal Bakery Drops v1.0
Pistachio-Raspberry Rosewater Cloud
Recipe photograph pending
Collection: Spring — Petals, Berries & Bright Things
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Yield
- 6 oversized.
- Proposed bake
- 350°F, 12–14 min.
- Dough
- 160 g butter; 125 g brown sugar; 45 g sugar; 1 egg; ½ tsp vanilla; ¼ tsp food-grade rosewater; 235 g flour; 65 g finely ground pistachio; ½ tsp baking soda; ½ tsp salt; 75 g white chocolate.
- Center
- 75 g thick raspberry jam and 35 g chopped white chocolate.
- Finish
- 25 g chopped pistachio and 15 g coarse sugar.
- Method
- Mix jam and chocolate; freeze six small portions. Cream butter and sugars; add egg, vanilla and rosewater. Mix in dry ingredients; fold in chocolate. Portion into six 110 g pieces, enclose center, seal, press tops into pistachio-sugar. Chill 20 min; bake 12–14 min; cool.
- Likely allergens
- wheat, milk, egg, pistachio.
- Pairing (text only)
- Raspberry-pistachio matcha.
- Pairing suggestion only — not linked or tested.
- Test
- rosewater strength and jam leakage.
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied