There’s something about pistachios, white chocolate and cranberries all mixed together. This got me thinking about making some soft spongy pistachio kisses filled with a white chocolate buttercream, plenty more pistachios and lots of dried cranberries.
This is a quick and easy recipe to impress others wherever you want to share a delicious savoury/sweet hit, or simply enjoy all to yourself.
PISTACHIO KISSES
Prep time
Cook time
Total time
Serves: 15-20
Ingredients
- Kisses
- 130g Self Raising Flour
- 30g Cornflour
- 50g Caster Sugar
- 40g Pistachios (Crushed or Ground)
- 125g Butter - Room Temp
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- Filling
- 75g Butter - Room Temp
- 45g White Chocolate
- 135g Icing Sugar
- Pistachios (Diced)
- Dried Cranberries (Diced)
Instructions
- Flick oven on and preheat to 180 degrees. While you're at it, line two baking trays with baking paper.
- Either using a free-standing mixer or a hand-held beater, beat the butter and sugar in a large bowl until fluffy and pale in colour.
- Add one egg at a time to the butter mix and continue beating until well incorporated.
- Using a food processor, de-shell and blitz up 40g of pistachios.
- In the same bowl as the butter mix, sift in flour and cornflour and then add the blitzed pistachios.
- Fold dry ingredients through with a spatula until just mixed through.
- Fill a piping bag with the mixture and pipe tablespoon sized blobs on to the baking sheets. If you're after a more rustic look, simply use a tablespoon to drop dollops on to baking sheet instead.
- Bake for 8-10 minutes (depending on size) or until soft to the touch and edges have started to golden.
- From the oven, move the halved kisses to a cooling rack.
- Let's start on the filling by melting the white chocolate, placing chocolate in a small pot sitting above a larger pot of boiling water. Make sure the smaller pot doesn't touch the water.
- Stir the melting chocolate with a spoon until smooth, set aside and allow to cool slightly.
- While the chocolate is cooling, place the butter in a free-standing mixer or use a hand-held beater and beat for about 5 minutes, scraping down the sides a couple times during.
- Add the icing sugar to the butter in 2 addition, beating for about 3 minutes between each addition.
- The white chocolate should now be a nice temperature to slowly pour into the butter cream while keeping the mixer on a medium speed. When all the chocolate has been added, bump the speed up and give a final blast until it's nice and smooth.
- Using another piping bag, pipe a small blob of butter cream in the centre of half your kisses. Sprinkle with pistachios and plenty of cranberries.
- Finally gently press together with the other half of your kisses until the filling reaches the edges.
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