A. Chocolate Dough
B. Pistachio Dough
Part A : Chocolate Dough
1. In a mixing bowl, cream together the butter, icing sugar, and corn oil until light and fluffy.
2. Add the egg yolk and mix until well combined.
3. Add the corn starch, low protein flour, baking powder, baking soda, milk powder, and callebaut cocoa powder. Mix until a smooth dough forms.
4. Portion the chocolate dough into 9g pieces and roll into balls then set aside.
Part B : Pistachio Dough
1. In a mixing bowl, beat together the nutoast pistachio paste x, butter, and icing sugar until light and fluffy.
2. Add the corn oil and egg yolk. mix until well combined.
3. Then add the corn starch, low protein flour, baking powder, baking soda, and milk powder one by one, mixing until a smooth dough forms.
4. Portion the pistachio dough into 8g pieces and roll into balls then set aside.
Assembly
1. Flatten each 9g piece of chocolate dough.
2. Place one 8g pistachio dough ball in the center.
3. Wrap the chocolate dough around the pistachio dough and roll gently into a flatten shape.
4. Arrange on a lined baking tray with a little space between each piece.
5. Brush the tops with egg yolk, then sprinkle generously with nutoast pistachio nibs.
6. Bake at 140°C for 18-20 minutes.
7. Allow the cookies to cool completely before serving.
Recipes Shopping List
Callebaut Signature – Velvet Rouge Ultime Cocoa Powder
Price range: RM46.70 through RM695.00
